For this recipe, use an orange liqueur like Cointreau or
Triple Sec di luted half and half with water. From "Zarela's Veracruz."
Pollo con Naranja (Orange-Flavored Chicken)
1/2-to-4-pound chicken, cut into 6 serving pieces
1-1 1/2 teaspoons salt, or to taste
1/2 cup white vinegar
3 garlic cloves, minced
Freshly ground black pepper to taste
2 tablespoons vegetable oil
2 cups freshly squeezed orange juice
1/2 cup orange liqueur combined with 1/2 cup water
1 medium-sized white onion, sliced into paper-thin half-moons
1-2 tablespoons butter (optional)
Season the chicken with 1/2 teaspoon of the salt and place in a bowl or deep
Add the vinegar, garlic and pepper and turn to moisten the pieces all over. Let
sit at room temperature for 30 minutes, turning once or twice.
Lift out the chicken, draining it well, and blot dry with paper towels. Discard
In a Dutch oven or large pot, heat the oil over medium-high heat until rippling.
Add the chicken and saute, turning once, until lightly browned, about 3 minutes
per side. Transfer to a bowl and set aside.
With a wooden spoon or spatula, loosen the flavorful browned bits from the
bottom of the pan. Add the orange juice and orange liqueur-water combination.
Return the chicken to the pot. Bring to a boil over medium heat. Taste for salt
and add up to 1 teaspoon, if desired.
Cook, covered, for 25-30 minutes, or until the cooking liquid has a glossy sheen
and the chicken is tender.
Add the onion and cook just until it is wilted, 2-3 minutes. For an optional
enrichment, gently whisk in the butter just until it melts into the sauce. Serve
Makes 4 servings.