Mexican Chicken with Orange2015-01-27
- Servings : 4
- Prep Time : 12:000 h
- Cook Time : 1:10 h
- Ready In : 13:20 h
Mexican Chicken with Orange is a wonderful, aromatic dish that definitely doesn’t disappoint. It uses 2 types of orange, the sweeter varieties suitable for eating raw and a bitter type, such as Seville oranges. Seville oranges have a short season in January, so if you can’t get hold of any then use a combination of grapefruit juice and lemon or lime juice. The chicken is best marinated overnight so you need to prepare the dish the day before it is required if possible. Serve with new potatoes or tortillas.
Recado de Toda Clase – this is a Mexican spice mix and can be prepared as follows:-
1 tbsp black peppercorns
7 whole cloves
8 whole allspice
1 cm cinnamon stick
¼ tsp cumin seeds
2 tbsp oregano
Grind all of the ingredients to a fine powder. Put into small bowl and add enough water to make into a paste. This can be stored in the fridge or the freezer.
- 2 kg large chicken pieces
- 2 cloves garlic
- 2 tbsp bitter orange juice (or a mixture of grapefruit and lemon or lime)
- salt to taste
- 1 tbsp Recado de Toda Clase (see note above)
- 3 tbsp olive oil
- 1 red bell pepper, seeds and veins removed and cut into narrow strips
- 340g tomatoes, sliced
- 50g raisins
- 2 heaped tbsp capers, drained and rinsed
- 20 pitted green olives, halved
- 1 large white onion, quartered and charred
- 1 yellow bell pepper, seeds removed, charred and torn into strips
- green pickled Jalapeno chillies to taste
- 1 large head of garlic, charred
- 250ml orange juice (sweet variety)
- 125ml water
- 1 whole orange, thinly sliced and unpeeled
You will need a deep ovenproof dish large enough to fit the chicken pieces and vegetables in a single layer.
In a small bowl, crush the garlic and salt with the bitter orange juice and mix in the recado. Spread the paste over the chicken pieces and leave to marinate for a minimum of 2 hours, but preferably overnight.
Preheat the oven to 180°C (gas mark 4).
Heat the oil in a large frying pan, add the red bell pepper and a little salt. Fry gently for 1 minute. Add the tomato slices and cook over a high heat for about 3 minutes to reduce. Add the raisins, capers and olives, and cook for another 3 minutes.
Spread half of this mixture over the bottom of the dish, put the chicken in the dish in one layer and cover with the remaining tomato mixture. Place the onion, yellow bell pepper and chillies over the surface. Cut the head of garlic in half horizontally and put it cut side down in the dish. Pour over the orange juice and water and bake covered with foil for about 30 minutes.
Remove the cover and baste with the juices, bake covered for another 30 minutes or until the chicken is tender and cooked through with the juices running clear. Leave for a few minutes for the flavours to develop and then serve with the orange slices.