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Spanish Orange Chicken Recipe

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3.8 from 20 reviews

This Spanish Orange Chicken recipe features succulent bone-in chicken thighs cooked to golden perfection with a vibrant blend of spices and a citrusy orange sauce. Accompanied by tender potatoes, carrots, and onions, this dish combines savory and sweet flavors with a hint of smokiness, making it a delightful and comforting meal perfect for any occasion.

Ingredients

Chicken and Vegetables

  • 3 lbs. bone-in chicken thighs
  • 2 large gold potatoes, wedged
  • 1 carrot, peeled and diced
  • 1/2 onion, diced
  • 3 garlic cloves, chopped

Spices and Seasonings

  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • Salt and pepper to taste

Liquids and Garnish

  • 1 1/2 cups chicken broth
  • 1/4 cup orange juice
  • 2 tablespoons honey
  • 1/4 cup cilantro, chopped
  • Orange slices for serving

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 400°F (200°C) and place a cast-iron skillet over medium-high heat to get it hot and ready for searing the chicken.
  2. Season Chicken: Season the 3 lbs. of bone-in chicken thighs generously with salt and pepper, ensuring an even coating for flavor.
  3. Sear Chicken: Place the chicken thighs skin-side down in the hot skillet and sear for 4 to 6 minutes until golden brown. Flip and sear the other side for an additional 4 to 6 minutes. Then, remove the chicken from the pan and set aside.
  4. Sauté Vegetables: Add the wedged potatoes, diced carrots, and onions to the hot skillet with the chicken drippings. Reduce heat to low and cook for 5 to 6 minutes until vegetables soften slightly.
  5. Add Garlic and Spices: Stir in the chopped garlic, smoked paprika, ground cumin, garlic powder, and ground coriander. Cook on high heat for 1 minute to release the spices’ aroma and flavor.
  6. Create Sauce: Pour in the chicken broth, orange juice, and honey. Stir well and bring the mixture to a boil. Taste the sauce and adjust seasoning with salt and pepper if needed, then reduce to a simmer.
  7. Combine and Bake: Return the seared chicken thighs to the skillet, nestling them into the sauce and vegetables. Carefully place the entire skillet in the preheated oven and bake for 25 to 30 minutes, until the chicken is cooked through and tender.
  8. Garnish and Serve: Remove the skillet from the oven, garnish the chicken with freshly chopped cilantro, and transfer the pieces to a serving platter. Serve warm with orange slices on the side for an extra citrus burst.

Notes

  • You can substitute bone-in chicken thighs with bone-in chicken breasts, but adjust cooking time accordingly.
  • For additional flavor, let the chicken marinate with the spices and orange juice for 30 minutes before cooking.
  • If you don’t have a cast-iron skillet, use an oven-safe heavy pan that can withstand high temperatures.
  • This dish pairs well with a side of steamed rice or crusty bread to soak up the delicious sauce.
  • Use fresh orange juice for the best citrus flavor, but canned or bottled juice works in a pinch.

Find it online: https://flavorspath.com/spanish-orange-chicken-recipe/