Orange Chicken

Ingredients

• 1.5 kg Chicken (Estimated amount for 6 servings; the post does not specify the cut.)
• 1 Red onion
• 0.5 Bell pepper
• 0.25 atado Parsley (Approximately 15 g; bunch size may vary.)
• 6 semillas Allspice berries
• 8 cdas Honey
• 1.5 cdas Paprika
• 1 cda Garlic powder
• 0.5 cda Black pepper
• 1 cdta Salt
• 1.5 Lemon (Juice; approximately 45 ml.)
• 3 Orange (Use the juice; approximately 360 ml.)

Steps

1. 1

   Cut the red onion and bell pepper into pieces. Separate the parsley leaves from the thicker stems.

2. 2

   Place the onion, bell pepper, parsley, allspice berries, honey, paprika, garlic powder, black pepper, and salt in a blender.

3. 3

   Squeeze the juice from the lemons and oranges into the blender. Blend until you have a smooth marinade.

4. 4

   Place the chicken in a nonreactive container and pour all the marinade over it. Mix to coat every piece, cover, and refrigerate for at least 4 hours; if possible, leave it overnight.

5. 5

   Remove the chicken from the refrigerator before cooking and let it lose its intense chill for about 15 minutes. Discard the used marinade or boil it thoroughly in a separate pan before using it as a sauce.

6. 6

   Cook the chicken using your preferred method—oven, skillet, or grill—until fully cooked and it reaches an internal temperature of 74 °C at the thickest part. As a reference, in an oven preheated to 200 °C, it may take approximately 30–35 minutes, depending on the cut.

7. 7

   Let the chicken rest for 5 minutes before serving. Serve with rice, potatoes, or salad and, if desired, serve orange sauce prepared separately.

Notes

The original source only includes the marinade ingredients; it does not indicate the amount or cut of chicken, marinating time, or cooking method. Those parts were completed as culinary guidance and have lower confidence.

Nutrition per serving

• main course
• chicken
• marinade
• citrus
• sweet and sour
• Latin American cuisine
• for sharing
• gluten-free