Caribbean Orange Chicken
If you make extra sauce at the end you can pour it over Spanish rice as a side dish.
1 Tbspolive oil, extra virgin
2chicken thighs, skinless and boneless
·adobo powder (goya w/ saffron)
·chili powder to taste
1/4 corange juice
2 Tbspcoconut milk, unsweetened
1 Tbspbutter, cold
How to Make Caribbean Orange Chicken
- Heat oil in large skillet over medium heat.
- Take the 2 chicken thighs and pull them open and flat, this allows for even and faster cooking.
- Sprinkle Adobo and chili powder to taste on both sides. I usually put most of the seasoning on the top side that would normally have skin, but I use skinless.
- Turn heat up to medium high.
Place chicken, top side down, in hot pan and brown on that side.
Turn the chicken over and brown.
- When other side is brown, reduce heat to medium, pour in half the orange juice and the 2 Tbsp. of coconut milk. Cover with a splatter guard and let cook till the juice thickens. (a couple of minutes)
- Add half of the butter.
Turn the chicken over and move it around to coat in the sauce for about a minute. Then turn upright again, and do the same.
- Check that chicken is cooked through, and remove to serving plate. Juices should run clear, or chicken reaches temperature of 165°.
- Turn heat up to medium high, add the rest of the orange juice and the remaining butter.
Whisk or scrape up all the yummies off the bottom of the pan and let the sauce reduce to a thick liquid.
Pour over the chicken and serve.