Pollo a la Naranja 2.0

Whenever anyone asks me what I miss most about the U.S. my answer is always the same:

      1.  Family & Friends
      2.  Holidays
      3.  Food

In that order.

I've written about some of the things that I miss most on my other blog, La Casa de Leslie.  (Shameless plug!)  But being that La Cocina de Leslie is a food blog, I thought this would be the perfect place to write a little more about the food.

Oh, how I miss the food!!!  


And not just certain foods.  I know many of us Mexpats miss pickles and cheddar cheese. But I also miss the variety of cuisines available: Chinese, Japanese, French, Indian, Thai, Italian, etc.

Yes, many of these cuisines can be found in the larger cities of Mexico.  But I live in a small town.  Most of the restaurants here are what we call Fondas or Cocina Economica that serve much of the same delicious Mexican food that I make at home.

There have been a handful of pizzerias and Japanese and Chinese restaurants that have opened their doors.  Some good, others not so good.  Sadly, many of the good ones have closed.  My favorite pizzeria closed it's doors last week.

As a home cook, I try to make up for that lack of variety in my own kitchen.  Not an easy feat, because many of the ingredients just aren't available where I live.  But still, I try to make do with what is on hand.

And that brings us to today's recipe...Pollo a la Naranja 2.0.  An Asian inspired spin-off of my Pollo a la Naranja 1.0 recipe. 


Pollo a la Naranja 2.0
(Orange Chicken)

Ingredients:

• 1-1/2 cups cornstarch or flour (I use unflavored Maizena) 
• 3 eggs, slightly beaten 
• 2 pounds boneless, skinless chicken breasts (cut in bite-size pieces)
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large onion (cut in bite-size pieces)
• 2 green bell peppers (cut in bite-size pieces) 
• 2 red bell peppers (cut in bite-size pieces)
• 1-1/2 cups freshly squeezed orange juice
• 1 orange (zest only) 
• 1 tablespoon cornstarch

Directions:
Place the cornstarch in a large bowl and season generously with seasoning salt and pepper.  Mix well to combine; set aside.  You can use either cornstarch or flour, but cornstarch will result in a crispier coating.   

Dip the chicken in the beaten eggs until evenly coated.  Remove the chicken with a slotted spoon and transfer to the bowl with the cornstarch mixture.

Dredge the chicken in the cornflour mixture, making sure each piece is evenly coated.

Heat the butter and olive oil in a large skillet over medium-high heat until butter has melted.  Add the chicken in 2 or 3 batches.

Fry the chicken until golden brown on all sides.

Transfer the chicken to a heatproof plate.  Continue with the remaining chicken until it has all been cooked and transferred to the heatproof plate.

Once all of the chicken has been cooked, reduce heat to medium and add an additional tablespoon of olive oil (if necessary) to the skillet where the chicken was browned.  Add the onions and bell peppers and sauté until slightly tender.  (About 3 to 4 minutes.)

Return the chicken to the skillet with the onions and bell peppers and continue to saute an additional 3 to 4 minutes.

Pour the orange juice and zest over the chicken and continue to cook over medium heat until the juice starts to boil.

 

Dissolve the tablespoon of cornstarch in a tablespoon of cold water.  Pour over chicken and let cook for a couple of minutes until the juice thickens.  Remove from heat.

Serve with Arroz Blanco. Enjoy!!!

* If you're anything like my hubby and prefer a little spice, top with red pepper flakes.  Oh-so-delicious!