Orange chicken, a beloved dish across the globe, often conjures images of crispy, succulent chicken tossed in a vibrant, sweet and tangy orange sauce. But what if we told you this classic could be given a delicious Mexican twist? Forget the typical takeout fare; prepare yourself for a culinary adventure that blends the familiar flavors of orange chicken with the zest and spice of traditional Mexican cuisine. This recipe utilizes fresh, authentic ingredients to create a dish that's both exciting and surprisingly easy to make. We’ll explore the unique combination of citrusy notes, subtle heat, and savory depth that makes this Juicy Christmas Orange Chicken truly unforgettable.
This captivating recipe will transport your taste buds to a fiesta of flavors. Get ready to experience the perfect harmony between sweet and savory, a symphony of textures, and the irresistible aroma of freshly cooked chicken. Let’s dive into the step-by-step instructions to create your own delicious and festive Juicy Christmas Orange Chicken.
Tools Needed
- Blender
- Molcajete (optional)
- Syringe or injector
- Baking dish
- Aluminum foil
- Oven
- Frying pan
Ingredients
- Chicken: 2 kg
- Garlic cloves: 4
- Onion: 1 piece
- Thyme: 1 teaspoon
- Marjoram: 1 teaspoon
- Allspice: 4-6 cloves
- Water: ½ cup
- White wine: 2 cups
- Salt
- Pepper
- Cambray potatoes: 1 kg
- Cambray onions: 2 bunches
- Carrots: 5
- Oranges: 2
- Orange juice: 2 cups
- Granulated bouillon: 2 tablespoons
- Bay leaves
- Smoked bacon: 170g
- Butter: 45g
- Wheat flour: 2 tablespoons
- Piloncillo: ¼ cone
Step-by-Step Instructions
Step 1. Prepare and Marinate the Chicken
- In a blender, combine garlic, onion, thyme, marjoram, allspice, and water. Blend until smooth. Set aside.
- Inject the chicken with white wine using a syringe.
- Season the chicken generously with salt and pepper. Rub the blended sauce all over the chicken.
- Peel and roughly chop the potatoes, onions, and carrots.
- In a baking dish, layer the potatoes, onions, and carrots. Place the chicken on top. Quarter the oranges and arrange them around the chicken, some inside the chicken cavity for added flavor.
- Pour 1 cup of white wine and 1 cup of orange juice into the baking dish. Add the bouillon and bay leaves.
- Tie the chicken legs together with kitchen twine, and fold the wings down to prevent burning. Cover the dish with aluminum foil and refrigerate overnight or for at least 3 hours.
Step 2. Bake the Chicken
- Preheat the oven to 200°C (400°F). Bake the covered chicken for 1 hour. Remove the foil and bake for another 30-40 minutes, or until golden brown.
Step 3. Make the Sauce
- In a pan, fry the bacon until crispy. Add the butter and flour, and cook until smooth. Stir in the reserved orange juice, white wine, and piloncillo. Cook until thickened.
Step 4. Serve
- Slice the chicken and serve with the sauce and roasted vegetables.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- You can use duck or turkey instead of chicken.
- If your chicken is larger, put all the oranges inside.
Nutrition
- Calories: approximately 2800-3200
- Fat: 150-180g
- Carbs: 200-250g
- Protein: 150-170g
FAQs
1. Can I make this recipe without the chili flakes?
Absolutely! Omit the chili flakes for a milder, less spicy version. Adjust to your preferred spice level.
2. What can I substitute for the orange juice?
You can substitute with an equal amount of pineapple juice or even a combination of lime and grapefruit juice for a different citrus profile. The flavor will be slightly altered, but still delicious!
This Juicy Christmas Orange Chicken recipe offers a unique and festive twist on a classic dish, blending the best of both Mexican and Asian cuisines. The vibrant flavors and satisfying textures are sure to impress your guests and become a new holiday tradition. Enjoy the delicious results of your culinary adventure!