Pollo en Jugo de Naranja (Mexican Chicken in Orange Recipe - Low Carb & Healthy

Low carb recipe for Pollo en Jugo de Naranja (Mexican Chicken in Orange which belongs to the Poultry recipe category.

Ingredients Needed

  1. 3 pounds (1.4 kg) cut-up chicken, whatever you like?I like legs and
  2. thighs.
  3. Salt and pepper
  4. 2 tablespoons (30 ml) oil
  5. 1 orange
  6. cup (30 g) slivered almonds, toasted
  7. 1 tablespoon (15 ml) lemon juice
  8. 2 tablespoons (20 g) raisins
  9. cup (40 g) chopped onion
  10. 1 clove garlic, crushed
  11. cup (160 g) canned diced tomatoes, undrained
  12. cup (60 ml) dry sherry
  13. 1 bay leaf
  14. cup (15.2 g) snipped fresh parsley
  15. teaspoon dried thyme
  16. teaspoon dried oregano
  17. Guar or xanthan gum (optional)

Cooking Instructions

Sprinkle the chicken pieces with a little salt and pepper.

In a large, heavy skillet, heat the oil and brown the chicken until it's lightly golden all over.

While that's happening, grate the zest of the orange and reserve.

If your almonds aren't toasted, this is a good time to do that too?simply stir them in a small, heavy, dry skillet over medium heat until they start to turn golden and then set aside.

When the chicken is browned, pour off any excess fat.

Squeeze in the juice of the orange, adding any pulp that may squeeze out.

Add all remaining ingredients, including the reserved orange zest, cover the pan, turn the heat to low, and let the whole thing simmer for 45 to 50 minutes or until chicken is tender.

Remove chicken to a serving platter.

Remove the bay leaf and thicken the sauce a bit with guar or xanthan, if you like; serve with the chicken.

Serving Yield

5 to 6 servings

Nutrition Information

Assuming 6, each will have 31 g protein; 9 g carbohydrate; 2 g dietary fiber; 7 g usable carbs.