Pollo Con Naranjas Recipe
Ingredients
| Boneless chicken breasts | 2 | |
| Ground cinnamon | 1/2 Teaspoon | |
| 1/4 tsp ground cloves or 4-5 whole cloves | ||
| 4-5 whole, unpeeled, garlic cloves | ||
| Olive oil | 4 Tablespoon | |
| Onion | 1 , finely chopped | |
| Blanched almonds | 3 Tablespoon | |
| Raisins | 1/4 Cup (16 tbs) | |
| Strained juice of 6 oranges or 1 cup frozen orange juice | ||
| Sherry | 1/2 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1. If you do not have ground cinnamon and clove spice, in a small mortar and pestle, combine the two whole spices and grind them to a fine powder.
2. In a small bowl combine the spice powder with salt and pepper.
3. Season the chicken well with this spice seasoning.
4. Lightly crush the garlic cloves with the flat side of the blade of a knife.
MAKING
5. In a skillet, heat oil over medium high flame
6. When the oil is hot, add the chicken and sauté it until it is evenly browned on all sides.
7. Add the onions, garlic and throw in the almonds. Sauté until onion is soft and transparent, about 2 minutes.
8. Stir in the juice and sherry and scatter in the raisins.
9. Simmer for 5 to 10 minutes, stirring occasionally, until the chicken is tender.
SERVING
1. This Spanish style orange chicken goes best with steamed arroz or rice.
1. If you do not have ground cinnamon and clove spice, in a small mortar and pestle, combine the two whole spices and grind them to a fine powder.
2. In a small bowl combine the spice powder with salt and pepper.
3. Season the chicken well with this spice seasoning.
4. Lightly crush the garlic cloves with the flat side of the blade of a knife.
MAKING
5. In a skillet, heat oil over medium high flame
6. When the oil is hot, add the chicken and sauté it until it is evenly browned on all sides.
7. Add the onions, garlic and throw in the almonds. Sauté until onion is soft and transparent, about 2 minutes.
8. Stir in the juice and sherry and scatter in the raisins.
9. Simmer for 5 to 10 minutes, stirring occasionally, until the chicken is tender.
SERVING
1. This Spanish style orange chicken goes best with steamed arroz or rice.
Chef
