Orange Chicken

Ingredients

• 1.2 kg Chicken (Estimated amount; the publication does not specify the cut or weight. Use chicken pieces or chicken cut into chunks.)
• 1 Red onion (Cut into pieces for blending or processing into the marinade.)
• 0.5 Bell pepper (Seeded and cut into pieces.)
• 0.25 atado Parsley (The publication indicates one quarter of a bunch; use it fresh.)
• 6 semillas Allspice berries (Also known as pimento or Jamaica pepper.)
• 8 tbsp Honey
• 1.5 tbsp Paprika
• 1 tbsp Garlic powder
• 0.5 tbsp Ground black pepper
• 1 tsp Salt
• 1.5 Lemon (Use the juice.)
• 3 Orange (Use the juice; reserve a little zest or some wedges for serving, if desired.)

Steps

1. 1

   Wash and sanitize the red onion, bell pepper, parsley, lemons, and oranges. Peel the onion and remove the seeds and ribs from the bell pepper.

2. 2

   Cut the onion and bell pepper into pieces. Juice the 1½ lemons and 3 oranges, taking care to remove the seeds.

3. 3

   Place the onion, bell pepper, parsley, allspice, honey, paprika, garlic powder, black pepper, salt, lemon juice, and orange juice in a blender or food processor.

4. 4

   Blend or process until you obtain a relatively smooth marinade. Taste and adjust the salt only if necessary.

5. 5

   Place the chicken in a nonreactive container or resealable bag. Pour all the marinade over it and massage the pieces to coat them completely.

6. 6

   Cover the container and refrigerate the chicken for at least 2 hours; for a more intense flavor, let it marinate overnight. Do not leave it at room temperature.

7. 7

   Preheat the oven to 200 °C (400 °F). Remove the chicken from the refrigerator while the oven heats and arrange it on a baking sheet or in a baking dish. Set the excess marinade aside separately if you wish to use it as a sauce, but do not serve it raw.

8. 8

   Bake until the chicken is fully cooked, browned, and reaches an internal temperature of 74 °C (165 °F) in the thickest part; as a reference, the pieces usually take between 40 and 50 minutes, depending on their size.

9. 9

   Let the chicken rest for 5 minutes before serving. Spoon over the cooking juices and, if desired, serve with orange wedges or a little fresh parsley.

Notes

The publication provides only the marinade ingredients and does not specify the amount or cut of chicken, the cooking method, or the cooking times. These elements were estimated to turn the list into a usable recipe. If you want to use the marinade as a sauce, boil it for several minutes before serving, and never reuse marinade that has been in contact with raw chicken without cooking it thoroughly.

Nutrition per serving

• main course
• chicken
• citrus
• baked
• marinated
• sweet and sour
• family meal
• gluten-free