Pollo a La Naranja (Chicken in Orange Sauce)

Total Time
Prep 30 mins
Cook 10 mins

This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food

Ingredients Nutrition


  1. Season the chicken breasts with salt and pepper.
  2. Heat the olive oil in a large, deep frying pan with a heavy bottom.
  3. Fry chicken breasts, turning so that they brown on both sides.
  4. Remove from pan and set aside.
  5. Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
  6. Add the juices and the white wine.
  7. Reduce the sauce a bit by simmering for a few minutes.
  8. Pour the Sauce into a food processor or blender and puree.
  9. Return the sauce to the frying pan.
  10. Salt and pepper to taste.
  11. Note: If you prefer a "chunky" sauce, you do not have to puree.
  12. Return the chicken to the frying pan of sauce.
  13. Cover and simmer for 10-15 minutes.
  14. Place chicken on plates, spooning sauce over each piece.
  15. Garnish with orange slices. Serve with rice and bread.
Most Helpful

4 5

Great chicken!!! Made this for dinner for DD, DS and I. I used 4 thin chicken cutlets, left out the carrots and sugar, as we aren't fans of sweet meat dishes. I used 3 Moro oranges, blood oranges that are less sweet and a shallot (to impart some garlic into the recipe) and then followed it as written, using the option not to puree. Both kids still prefer a chicken piccata dish but had no problem devouring this chicken!! I served it with my Fettuccine All'alfredo, green beans and garlic bread for a wonderful meal!! Next time I would lightly coat them in seasoned flour and use 1/2 butter and 1/2 olive oil to add a bit more flavor. But we really enjoyed the chicken and recomment that you don't let one reviewer stop you from trying this great chicken dish!!! Made for Photo Tag.

4 5

I just made the recipe as-is and loved it, as did the family. The taste was lightly sweet, not too strong.

1 5

Not quite right. The onion and the orange compete and confuse the palette. If you agree try this...for every 2 cups of puree add to the blender 1 tsp of minced garlic, 1 tsp of minced basil in olive oil and 1/4 tsp each of thyme and oregano ....also lose the sugar. This balances out the too sweet taste. Hope this helpful.