Pollo a la naranja – chicken in orange-chili sauce Recipe
Pollo a la naranja is tender pieces of chicken simmered in a sauce made from orange juice, lime and chili. In Mexico it’s a homestyle weeknight dish for when you want something different from plain pan-fried chicken. The flavor is a bit like a mildly spicy version of orange chicken known from Asian cuisine, but with a distinct note of lime and coriander.
Pollo a la naranja combines juicy pieces of chicken with an intensely citrusy sauce where the sweetness of orange is balanced by spicy chili and tangy lime. It’s a homestyle weeknight dinner with a Mexican twist – familiar chicken that tastes like something ordered in a small family restaurant. A subtle touch of soy sauce adds umami and makes the dish slightly reminiscent of Asian cuisine, but with a clear finish of fresh coriander.
Chef's tips
Fry the chicken in batches so the pieces brown instead of stewing in their own juices – this keeps the meat juicy. Mix the cornstarch thoroughly into the cold juice before it goes into the pan; if you add it straight to hot sauce, you’ll get lumps that are hard to break up. Towards the end of simmering, keep an eye on the thickness – if the sauce is too thin, cook it uncovered for another 2–3 minutes, stirring constantly.
How to serve
It tastes best with jasmine or basmati rice, which soaks up the citrusy sauce, or with simple quinoa if you’re cooking a more “fit” meal prep lunch for work. To drink, serve water with slices of orange and lime or a light, semi-dry white wine when you’re making it for a dinner with friends. It’s an excellent choice for a quick yet impressive midweek dinner when you want to jazz up ordinary pan-fried chicken.
Ingredients
- chicken breast - 600 g
- orange juice preferably freshly squeezed - 250 ml
- lime juice - 40 ml
- white onion medium - 1 piece
- garlic - 3 cloves
- fresh chili pepper e.g. jalapeño - 1 piece
- honey - 1 tablespoon
- soy sauce adds saltiness and depth of flavor - 1 tablespoon
- cornstarch for thickening the sauce - 1 tablespoon
- vegetable oil - 2 tablespoons
- fresh coriander - 0.25 bunch
- salt or to taste - 0.5 teaspoons
- ground black pepper - 0.25 teaspoons
Preparation
- Cut the chicken breast into strips or bite-sized cubes. Sprinkle with salt and pepper and mix gently.
- Slice the onion into thin feathers. Finely chop the garlic. Cut the chili pepper lengthwise, remove the seeds (for a milder version) and finely chop.
- In a small bowl, mix the orange juice, lime juice, honey, soy sauce and cornstarch until there are no lumps.
- Heat the oil in a large pan over medium-high heat. Add the chicken and fry for 5–7 minutes, stirring, until the pieces are lightly browned on all sides. Transfer the chicken to a plate.
- In the same pan, add a little more oil if needed. Add the onion and fry for 3–4 minutes until it softens and becomes slightly translucent. Add the garlic and chili and fry for 1 more minute.
- Pour the prepared orange juice mixture into the pan, stirring constantly so the cornstarch doesn’t curdle. Cook for 2–3 minutes until the sauce starts to thicken and bubble gently.
- Return the fried chicken to the pan and mix well so every piece is coated in the sauce. Reduce the heat and simmer for 8–10 minutes until the chicken is tender and the sauce is thick and glossy.
- Taste the sauce and, if needed, season with extra salt, lime juice or a little honey if you want a more sweet-and-sour effect.
- Chop the coriander and sprinkle it over the dish just before serving.
Storage
Store leftovers in an airtight container in the fridge and reheat gently in a pan or microwave, adding a splash of water or orange juice if the sauce has thickened too much.
