Braised Orange Chicken

4 Reviews

Prep: 15 min
Cook: 45 min
Ready In: 1 hr

“Tender chicken thigh meat simmers in an orange juice and pepper broth for a citrus-inspired meal that's ready in just 30 minutes, but tastes like it cooked for hours.” - by Michael Ketchum

Ingredients

2 tablespoons olive oil
4 bone-in chicken thighs
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups orange juice (no pulp)
1/4 cup brandy-based orange liqueur (such as Grand Marnier®) (optional)
1 pinch salt and ground black pepper
1/4 teaspoon red pepper flakes

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Metric US

Original recipe yields 4 servings

Directions

Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
Cook and stir onion in the same skillet until softened, about 5 minutes.
Stir in garlic; cook and stir until fragrant, about 1 minute.
Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Nutrition

Amount Per Serving (4 total)

Calories
543 cal
27%

Fat
18.5 g
29%

Carbs
67.6 g
22%

Based on a 2,000 calorie diet

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Reviews (4)

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laura v

Apr. 22, 2012

"Good, flavorful recipe. I did not have orange juice so I used the juice of two whole oranges and added a little water so there was enough liquid. I also added some of the orange pulp to ensure it ha..." See mored enough flavor. I also did not have canned tomatoes so I used one whole fresh tomato. Even with my substitutions, this was an easy recipe with great flavor; I will be making it again."

ellevan

Jan. 11, 2013

"I tweeked this recipe a little. I used tangerines in place of oranges and chopped sweet red pepper in place of pepper flakes. This is by far one of the best chicken dished I've ever maede. And Suuuupe..." See morer easy."

ChineseCook

Jun. 21, 2012

"This was an easy recipe to follow. The flavor is very subtle. The changes I made are: stewed tomatoes with Italian seasoning instead of diced tomatoes and I used a whole chicken (fryer). It took a..." See morelmost 2 hours to make with the whole chicken (I did not cut it into pieces). I also didn't use the optional alcohol. The chicken was very tender."

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