Chicken A L'Orange with Pecans
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that is perfect when served over rice. Add a salad, and you have a healthy, quick meal.
By J.W. Renfroe Pecan Co
Ingredients
- ½ cup All-Purpose Flour
- 2 tsp Orange Peel Grated
- 1 tsp Paprika
- ¾ tsp Black Pepper Divided
- 3 lb Chicken Parts Skinned
- 1 tbsp Vegetable Oil
- ½ cup Water
- 1½ cups Orange Juice
- ½ cup Renfroe Pecans, Chopped
- 2 tbsp Light Brown Sugar
- ¾ tsp Cinnamon
- 1¼ tsp Ginger
Instructions
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In a paper or plastic bag, combine flour, orange peel, paprika and 1/2 tsp. pepper.
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Remove 2 tbsp. of the flour mixture and set aside.
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Add a few pieces of chicken to the bag at a time.
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Coat well and shake off excess flour.
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Heat oil in a large skillet until hot.
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Add chicken and brown on all sides.
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Add water and bring to a boil.
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Reduce heat and simmer, covered, until chicken is tender, about 30 minutes.
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Remove chicken to a serving platter - keep warm.
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Stir reserved flour mixture into skillet.
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Add orange juice, Renfroe Pecans, brown sugar, cinnamon, ginger and remaining 1/4 tsp. pepper.
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Cook and stir until thickened, about 1 minute.
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Spoon sauce over chicken.
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Garnish with orange slices, if desired.