Name: Zesty Chicken in Orange Sauce Recipe (Pollo a la Naranja)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 1 tbsp vegetable oil; 1 cup freshly squeezed orange juice; 1 tbsp orange zest; 3 cloves garlic, minced; 1 tsp ground cumin; 1 tbsp honey; 2 tbsp soy sauce; 1 tbsp cornstarch dissolved in 1 tbsp cold water; Salt and freshly cracked black pepper to taste; 1/4 cup chopped fresh cilantro for garnish

Season the chicken: Pat the chicken pieces dry with a paper towel and season them generously with salt, black pepper, and ground cumin on all sides. This ensures the spices stick to the chicken and form a flavorful crust during searing.

Sear the chicken: Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer and cook for 5 to 6 minutes, turning occasionally, until they are golden brown and fully cooked through.

Aromatics and glaze base: Remove the chicken from the skillet and set it aside on a plate. Lower the heat to medium, add the minced garlic to the remaining pan drippings, and sauté for 30 seconds until fragrant before pouring in the fresh orange juice, orange zest, honey, and soy sauce.

Thicken the sauce: Bring the orange mixture to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Whisk in the cornstarch slurry and cook for 2 to 3 minutes until the sauce begins to bubble and thicken into a glossy glaze.

Combine and serve: Return the cooked chicken and any accumulated juices to the skillet, tossing well to coat every piece in the warm orange glaze. Simmer for an additional 1 to 2 minutes until the chicken is heated through, then garnish with fresh cilantro and serve hot over white rice.