Portuguese Orange and Almond Chicken

  • Yield 6 servings


6 -- boneless. skinless chicken breast halves
1 cup orange juice, divided
1 teaspoon grated orange rind, divided
3 cloves cloves garlic, minced
1/4 cup chopped almonds
2 tablespoons olive oil
1/4 cup chopped onion
1 teaspoon cornstarch
1/2 cup mandarin oranges, drained
1 tablespoon crushed red pepper
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped cilantro
-- orange slices


  1. In sealable plastic bag, place 1/4 cup of the orange juice, 1/2 teaspoon grated orange rind and garlic. Add chicken, seal and refrigerate 15 minutes. In large nonstick frypan over medium heat, place almonds, stirring to toast slightly; remove from pan and set aside. Place olive oil in frypan. Add chicken and cook, turning, about 12 minutes or until fork can be inserted with ease. Remove chicken from pan and keep warm. In same frypan, place onion and saute about 2 minutes. Mix together remaining orange juice and cornstarch; stir into pan with onion. Add oranges, red pepper, salt, pepper and remaining 1/2 teaspoon grated orange rind. Cook about 2 minutes or until slightly thickened; pour onto serving platter. Arrange chicken on top of sauce. Sprinkle with almonds and cilantro; garnish with orange slices



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