Pollo a la Naranja
Juicy chicken legs braised slowly in a sticky, zesty citrus and brown sugar sauce.
Ingredients
4 whole chicken legs1kg
2 tbsp olive oil500ml
30g butter250g
1/2 large onion, chopped1 pcs
1 red pepper, diced1 pcs
3 garlic cloves, chopped3 pack
1 tsp salt750g
1/2 tsp black pepper100g
240ml chicken stock100g
120ml orange juice1L
3 tbsp soft brown sugar500g
Handful fresh coriander, chopped30g
Method
- Place the olive oil and butter in a large sauce pan over medium heat. Add the chopped onions, red bell pepper and garlic. Cook for about 3 minutes, stirring often until the vegetables are soft.
- Add the chicken legs and season with salt and pepper. Cook for about 1 minute on each side.
- Add the chicken broth, orange juice and cook for about 2 minutes scraping the bottom of the pan with a wooden spoon. Add the brown sugar and cover the pot. Reduce the heat to medium and cook for about 45 minutes or until chicken is cooked.
- Spoon the sauce over the chicken and serve over white rice. Garnish with fresh cilantro.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £6.55 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£13.72 est. · serves 4