Pollo a La Naranja (Chicken in Orange Sauce)

READY IN: 40mins
Recipe by Annacia

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

Top Review by diner524

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 Recipe #345703, 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.

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.

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