Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 oranges, peeled and sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Mixing bowl
Step-by-step instructions:
1. Season the chicken pieces with paprika, cumin, coriander, salt, and black pepper.
2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
3. Add the chicken pieces and brown them on all sides, about 5 minutes per side.
4. Remove the chicken from the skillet and set it aside.
5. Add the chopped onion, minced garlic, and bay leaves to the skillet and sauté until the onion is translucent, about 5 minutes.
6. Add the white wine and chicken broth to the skillet and stir to scrape up any browned bits from the bottom.
7. Add the sliced oranges and honey to the skillet and stir to combine.
8. Return the chicken pieces to the skillet and spoon the orange mixture over them.
9. Cover the skillet and simmer over low heat for 30-40 minutes, or until the chicken is cooked through and tender.
10. In a small bowl, whisk together the cornstarch and water until smooth.
11. Remove the chicken from the skillet and set it aside.
12. Discard the bay leaves and bring the orange mixture to a boil over medium-high heat.
13. Add the cornstarch mixture to the skillet and stir until the sauce thickens, about 1-2 minutes.
14. Return the chicken to the skillet and spoon the sauce over it.
15. Serve hot with rice or potatoes.
Time:
Preparation time: 15 minutes
Cooking time: 50 minutes
5. Temperature:
Medium-high heat for browning the chicken, medium-low heat for simmering the chicken, and medium-high heat for thickening the sauce.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 16g
Protein: 32g
Sodium: 660mg
Sugar: 10g
Substitutions for ingredients:
- You can use boneless, skinless chicken breasts or thighs instead of a whole chicken.
- You can use lemon or lime instead of oranges.
- You can use vegetable broth instead of chicken broth.
- You can use maple syrup or agave nectar instead of honey.
- You can use arrowroot powder or potato starch instead of cornstarch.
Variations:
- Add sliced bell peppers or carrots to the skillet for extra flavor and nutrition.
- Use different spices or herbs, such as oregano, thyme, or rosemary, to customize the flavor.
- Use different citrus fruits, such as grapefruit or blood orange, for a different twist.
- Add olives or capers for a salty and tangy flavor.
- Use red wine instead of white wine for a richer flavor.
Tips and tricks:
- Make sure to season the chicken well before browning it for maximum flavor.
- Don't overcrowd the skillet when browning the chicken, or it won't brown evenly.
- Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet when adding the wine and broth.
- Simmer the chicken over low heat to prevent it from drying out.
- Whisk the cornstarch mixture well to prevent lumps in the sauce.
- Serve the chicken with a side of rice or potatoes to soak up the delicious sauce.
Storage instructions:
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chicken and sauce in a large platter or individual plates, garnished with fresh herbs or orange slices.
Garnishes:
Fresh parsley, cilantro, or basil leaves, orange slices, or lemon wedges.
Pairings:
Rice, potatoes, crusty bread, roasted vegetables, or a green salad.
Suggested side dishes:
Garlic mashed potatoes, roasted sweet potatoes, sautéed green beans, or a mixed green salad.
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch mixture and simmer for a few more minutes.
- If the chicken is not cooked through, simmer it for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to kill any harmful bacteria.
- Store any leftover chicken and sauce in the refrigerator within 2 hours of cooking.
Food history:
Galinha à Portuguesa com Laranja is a traditional Portuguese dish that combines chicken with oranges, a popular fruit in Portugal. The dish is often served with rice or potatoes and is a comforting and flavorful meal.
Flavor profiles:
This dish is savory, slightly sweet, and tangy, with a hint of spice from the paprika, cumin, and coriander.
Serving suggestions:
Serve this dish with a glass of white wine or a cold beer to balance the flavors.
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Region: Portuguese