Mexican Style Chicken A Lorange Recipe

I recently tried this citrus-infused chicken recipe, and the combination of orange juice, smoked paprika, and jalapeño creates an enticing balance of sweet, spicy, and savory flavors. The finishing touch of fresh cilantro and a luxurious, buttery sauce elevates the dish, making it perfect for a cozy dinner with a touch of gourmet flair.

The bold and bright flavors of Mexican cuisine inspire the majority of my cooking. My Mexican-Style Chicken a L’Orange is the perfect marriage of Mexican and French flavors—it’s bright, juicy, spicy, and, most importantly, delicious!

Although I picked this dish for my Cooking Challenge finale, it’s a recipe that I used long before the Challenge ever began. I feel like a million bucks whenever I serve it.

And each time is like the double secret probation version of the last time I served it. Here’s how I made it, step by colorful step.

Mexican Style Chicken A Lorange Recipe Ingredients

• Chicken Breasts: High in protein, low in fat, versatile.
• Orange Juice: Sweet and tangy, rich in vitamin C.
• Garlic: Adds depth of flavor, antimicrobial properties.
• Ground Cumin: Earthy, warm spice, aids digestion.
• Smoked Paprika: Smoky, slightly spicy, rich in antioxidants.
• Honey: Natural sweetener, contains antioxidants.
• Jalapeño: Adds heat, rich in vitamin C and capsaicin.
• Cilantro: Fresh, herbaceous, may aid in detoxification.
• Olive Oil: Heart-healthy fat, anti-inflammatory.

Mexican Style Chicken A Lorange Recipe Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup chicken broth
• 1 tablespoon unsalted butter

How to Make this Mexican Style Chicken A Lorange Recipe

1. Sprinkle salt and black pepper on both sides of the chicken breasts to season them.

2. In a big frying pan, warm olive oil over medium-high heat. Insert the chicken breasts and brown them beautifully, for about 4-5 minutes per side. Take the chicken out of the pan and put it to the side.

3. In the same skillet, toss in minced garlic, ground cumin, and smoked paprika. Sauté for 30 seconds until they are all smelling good.

4. Add the reconstituted orange juice and chicken stock, stirring to scrape up any browned bits from the pan.

5. Incorporate orange zest, honey, apple cider vinegar, and minced jalapeño. Stir thoroughly and bring to a simmer.

6. Put the chicken breasts back in the skillet, and pour some more of the sauce over them. Cover and let simmer on low heat for about 15-20 minutes.

7. Take the chicken out once more and put it aside. Turn the heat up to evaporate some of the liquid in the sauce for 3 to 5 minutes.

8. Incorporate the unsalted butter, letting it melt and meld with the sauce until what you have is a thick, glossy au beurre blanc.

9. Put the chicken back in the skillet so it can heat through, using the sauce to baste it thoroughly on top.

10. Before serving, sprinkle with cilantro that has been freshly chopped. Enjoy!

Mexican Style Chicken A Lorange Recipe Equipment Needed

1. Large frying pan
2. Tongs
3. Measuring spoons
4. Measuring cup
5. Small bowl (for mixing sauce ingredients)
6. Citrus zester or grater
7. Knife
8. Cutting board
9. Spoon (for stirring and basting)
10. Lid for frying pan (optional, for simmering)

FAQ

• Q: Can I use bone-in chicken breasts instead?A: Yes, you can use chicken with bones, but the cooking time may need adjustment to ensure the chicken is cooked all the way through.
• Q: How can I make this dish spicier?A: To make it spicier, add more minced jalapeño. Or, add some of the seeds. You can also pinch in some cayenne pepper.
• Q: Is there a substitute for apple cider vinegar?You can replace apple cider vinegar with either white wine vinegar or rice vinegar, and the flavor profile of whatever you’re making will largely go unchanged.
• Q: What can I use instead of fresh cilantro?A: You can use freshly chopped parsley instead of cilantro, or leave the cilantro out altogether, if you want to lower the herbaceous notes in this dish.
• Q: Can this recipe be made ahead of time?Q: Can the chicken be marinated in the orange mixture ahead of time?
  A: Yes, up to a day in advance. The marinated chicken can be cooked and served at your pleasure the next day.
• Q: How should leftovers be stored?A: Refrigerate leftovers in a covered container for up to 3 days. If you can, reheat them on the stove. If you must use the microwave, do it on a medium setting.

Mexican Style Chicken A Lorange Recipe Substitutions and Variations

Olive oil: Use canola oil or avocado oil for a different flavor. Substitute with these oils if you want something that’s not as fruity or olive-y.
Orange juice, freshly squeezed: Use orange juice from the store, or mix lemon juice with a little bit of sugar to replicate the zesty taste.
Cumin, ground: For an almost identical spice exchange with a unique twist, use ground coriander. This will give you the same quantity of spice with a slightly different aromatic note.
Paprika that has been smoked: For a smoky flavor, substitute regular paprika or chipotle powder.
Apple cider vinegar: For an alternative with a similar zing, use white vinegar or lime juice.

If you don’t have any of those on hand, lemon juice or even pickle juice can substitute for apple cider vinegar.

Pro Tips

1. Marinate the Chicken For more flavor, marinate the chicken breasts in the mixture of orange juice, garlic, cumin, smoked paprika, honey, and a bit of olive oil for at least an hour before cooking. This will enhance the citrus and spice notes in the chicken.

2. Zest Before Juicing Remember to zest your oranges before you juice them. It’s much easier to zest a whole fruit, and you’ll retain more of the aromatic oils that add flavor to the dish.

3. Control the Heat When simmering the chicken in the sauce, keep an eye on the heat. If it’s too high, the sauce may reduce too quickly and potentially burn. A gentle simmer will cook the chicken evenly and allow the flavors to meld without scorching.

4. Adjust Spice Level If you prefer a milder dish, use only half of the jalapeño or remove it entirely. For more heat, include the seeds or use a spicier chili pepper.

5. Finish with Fresh Orange Juice Add a splash of fresh orange juice to the sauce just before serving for a fresh, bright finish. This will elevate the citrus flavor and balance the richness of the sauce.