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Chicken with Orange Jalapeno Sauce

Chicken with Orange Jalapeno Sauce

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  • 1 Tablespoon coconut oil
  • 1/2 red onion, chopped
  • 1 jalapeno
  • 1 Cup chicken stock
  • 2 chicken breasts, cooked and cut into 1 inch pieces
  • Juice of 1 orange
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Pasta, cooked
  • Cilantro, for garnish


Heat coconut oil in a medium skillet over medium high heat. Add the onion and jalapeño. Cook for 3 minutes until softened. Add in the chicken stock and reduce. Add in the chicken pieces and cook until heated through and chicken stock is reduced by half. Add in the orange juice, lime juice, and season with salt and pepper. Spoon sauce and chicken over pasta and garnish with cilantro.

Smoked Buffalo Chicken Dip

Smoked Buffalo Chicken Dip has tender smoked chicken, creamy cheeses, and a perfect tangy zip from Buffalo wing sauce and jalapeno. This delicious smoked chicken dip is easy to make on the Big Green Egg, traeger, or in an electric smoker. Perfect for a party or summer gathering, the incredible smoky flavor in this dip will savored by all.

We are smoking ourselves some dip! Smoked Buffalo Chicken Dip.. does that not just sound amazing? Well this recipe is amazing. It is easy, and fun, and a definitive crowd-pleaser. So fire up the smoker and gather together just these simple ingredients, and get ready to kick back and enjoy this cheesy, smoky, incredible smoked dip.

  • 4 blood oranges, divided
  • 1 pound boneless, skinless chicken breast
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground white pepper
  • 1 large egg
  • ¾ cup finely grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • Fresh flat-leaf parsley for garnish

Grate 1/2 teaspoon zest from 1 orange. Juice the orange into a medium bowl and add the zest. Segment the remaining 3 oranges (see Tip): Using a sharp knife, slice both ends off and remove the peel and white pith. Set a fine-mesh sieve over the bowl. Working over the sieve, cut the orange segments from their surrounding membranes. Squeeze juice out of the membranes and peel before discarding. Reserve the orange sections and juice separately.

Cut chicken into 4 pieces. Place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until about 1/4 inch thick. Season with salt and white pepper.

Beat egg in a shallow dish. Place Parmesan on a plate. Dip the chicken into the egg, then dredge lightly in the Parmesan, pressing to help it adhere.

Heat oil and 1 tablespoon butter in a large nonstick or cast-iron skillet over medium-high heat. Add the chicken and cook, flipping once, until golden and an instant-read thermometer inserted in the thickest part registers 165 degrees F, 5 to 7 minutes total. Remove to a plate. Add the reserved orange juice to the pan and bring to a boil. Cook for 1 minute. Add the reserved orange segments and the remaining 1 tablespoon butter and stir until melted. Serve the chicken with the sauce and parsley, if using.

Tip: How to segment an orange: For pretty, pith-free citrus sections, try suprêming. First, cut a thick slice off both ends of the fruit with a chef's knife. Next, stand the fruit on a cut end and slice off the peel and white pith below it, following the curve of the fruit with the knife as you go. Finally, working over a bowl, use a paring knife to cut toward the center of the fruit to release each segment from the surrounding membranes. (Squeeze any extra juice from the membranes into the bowl.)

Servings 2
Preparation time 20mins
Cooking time 30mins
Adapted from

Step 1

In a Zip-lock sealable plastic bag combine the chicken and cornstarch shake well until the chicken is evenly coated. Allow to stand for at least 5 minutes.

Heat 4 cups of vegetable oil in a deep fryer to 375°F. Add the chicken and fry in batches until the chicken is crispy and fully cooked (internal temperature is 165°F). Drain on paper towels.

Heat 2 teaspoons of vegetable oil in a wok or large skillet. Add jalapenos and stir-fry for 1 minute. Remove from the wok and set aside. Add chopped garlic, rice wine, soy sauce, jalapenos, and the chicken to the wok. Stir-fry for about a minute. Add the sugar and cook until the sauce has thickened and the mixture is heated through.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened. Add orange juice, thyme, rosemary, 1/4 teaspoon salt, a dash of pepper, soy sauce, and brown sugar. Simmer, stirring frequently, for 5 minutes.

Arrange chicken in a foil-lined greased baking dish.

Brush chicken lightly with olive oil and sprinkle with salt and pepper.

Liberally brush the sauce over the chicken thighs and bake for 15 to 20 minutes longer or until cooked through.

Bring the remaining sauce to a boil and reduce to a syrupy glaze serve with the chicken.

Recipe Summary

  • ½ cup orange juice
  • ¼ cup lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon minced garlic
  • 2 jalapeno peppers, seeded and minced
  • 4 skinless, boneless chicken breast halves

Whisk together the orange juice, lime juice, cumin, garlic, and jalapeno pepper in a bowl pour into a resealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 hours.

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the chicken from the marinade and shake off excess. Discard the remaining marinade. Place the chicken on a broiling pan.

Broil the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chicken Breasts in Jalapeño and Sour Orange Sauce

It’s very firm and I can barely squeeze it between my fingers. Using the same technique I’ve used for years, I place it on top of the tile counter, my palm goes over it and as I push down slightly I begin massaging it in a circular motion. Sweet citrus scents make their way to my nose. The knife moves back and forth to release a clear liquid that quickly coats the cutting board. Mmmm, the smell is wonderful. I must taste it. I squeeze a bit onto a spoon and my mouth begins watering in anticipation…OH MY GOD!! These are the words that make their way out of my puckered lips and scrunched up face.

The culprit that released this reaction from my body was a naranja agria, or a bitter orange. Green in colour, uber bitter in taste and a thick and rough skin make this naranja different from the oranges most people see in their markets. When I purchased this orange I did see the sign that stated it was agria I’ve always know this word as sour but, as this orange taught me, it also means bitter in the case of oranges.

Naranjas agrias (also called bitter or Seville oranges) are quite common in the cuisine of Yucatan, perhaps the most famous use being in the cochinita pibil dish. Their high acidity is useful in tenderising meats, not to mention imparting a citrus taste. Unfortunately most of you will not be able to find them at your local grocery stores or farmer’s markets However, you may be able to find them at Mexican or Caribbean stores in your area — maybe. But don’t worry if you can’t find them, I’ve suggested a substitute in the “Notes” section of the recipe.

After recovering from the bitterness I knew that the orange would need to be paired with other strong and complimentary flavours: jalapeños peppers and piloncillo (Mexican unrefined sugar, and seen in the photos in both the traditional cone shape and small balls) were my choice. The peppers would add heat but also more acidity To counteract the bitterness and acid I added the piloncillo, which brought in sweetness, with molasses-like undertones, to the dish. The finished meal was really spicy (what we were craving), a tad citrusy and only slightly sweet — the star of the recipe is definitely the jalapeños. If you don’t eat very spicy food make sure to read the “Notes” section of the recipe for tips on toning down the dish.

Chinese Orange Chicken

My kids are always begging me to take them to grab Chinese food. They are obsessed with orange chicken but I am never really sure what’s in it….especially if they get it from a drive-thru. I wanted to create a version at home, made from scratch, with all-natural ingredients. It still has the same incredible flavor they love. It’s definitely a win-win in our home.

It is wintertime in Arizona which means that the citrus is ripe for the picking. I am surrounded by neighbors who have a plethora of fresh oranges and lemons hanging from their trees. This is the perfect time of year to whip up orange and lemon dishes especially this Chinese Orange Chicken.

This Chinese Orange Chicken is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The orange sauce is divine! It is a sweet orange sauce made with orange juice, vinegar, garlic, sugar, soy sauce, ginger, red chili flakes, and orange zest. It is both sweet and spicy and full of flavor.

Asian Jalapeno Chicken

Yield: 4 servings

prep time: 10 minutes

cook time: 10 minutes

total time: 20 minutes

Sweet and savory perfection in this quick and easy 20 min meal from start to finish. Better than take-out and so much healthier!


  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons chopped fresh cilantro leaves

For the sauce

  • 1 tablespoon cornstarch
  • 1/2 cup honey
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tablespoons reduced sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha, optional
  • 1 jalapeno, thinly sliced


  1. Heat vegetable oil in a large skillet over medium high heat. Season chicken with salt and pepper, to taste. Add chicken to the skillet and cook until golden, about 2-3 minutes set aside.
  2. In a small bowl, combine cornstarch and 1 tablespoon water set aside.
  3. In a small saucepan over medium high heat, combine honey, garlic, lemon juice, soy sauce, apple cider vinegar, sesame oil, Sriracha and jalapeno.
  4. Bring to a boil reduce heat and stir in cornstarch mixture until slightly thickened, about 2-3 minutes. Stir in chicken.
  5. Serve immediately, garnished with sesame seeds and cilantro, if desired.

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Recipe Summary

  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons prepared Dijon-style mustard
  • ½ cup chopped onion
  • ½ cup packed brown sugar, divided
  • 2 cups orange juice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Preheat oven to 375 degrees F (190 degrees C).

Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.

Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.

Whisk flour into sauce in saucepan. Add any leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish pour sauce over the chicken or into a gravy boat, and serve.

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