Mexican orange chicken: Pollo en naranja

articles Food & Cuisine Recipes

Karen Hursh Graber

Mexican Kitchen

A specialty of Oaxaca, where fruit is often cooked with meat and poultry, this dish is easy and delicious. For a variation, try substituting pineapple slices for the oranges. This recipe is from Oaxacan cook Maria Conception Portillo, who collected over 250 Oaxacan home-style recipes.


  • 1 chicken, cut into serving pieces
  • 2 tablespoons corn oil
  • 1 medium white onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2 whole cloves
  • 1 2-inch cinnamon stick
  • 5 black peppercorns
  • 3 sprigs thyme
  • 2 bay leaves
  • juice of 2 oranges
  • salt to taste

In a large skillet, sautee the chicken in corn oil until golden.

Grind all the spices with the fresh orange juice, salt to taste, and about 1/2 cup water. Add this mixture to the chicken in the skillet, cover and cook over medium heat until the chicken is cooked through, about 35-40 minutes.

Serve with white rice, or add sliced potatoes to the chicken and juice mixture while it is cooking.

Serves 6.

Link to source article
Winter sunshine: Mexican ways with citrus

Published or Updated on: January 1, 2001 by Karen Hursh Graber © 2001
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