Orange Juice Chicken (pollo en jugo de naranja)

This traditional Mexican recipe is from the state of Oaxaca. In this recipe you can use boneless chicken breasts or thighs for convenience and a shorter cooking time; but in Mexico it is frequently made chicken pieces with bones.

Orange Juice Chicken


* One whole Chicken, cut in pieces, skin removed, washed
* 2 cups unsweetened orange juice
* 2 teaspoons mustard
* 2 tablespoons cornstarch
* 1/4 cup raisins
* 1/2 teaspoon powdered chilies or cayenne pepper
* salt
* pepper
* 2 garlic cloves, pressed


1) Put the chicken pieces on a cutting board where we will prepare them for cooking: season them with salt, pepper and the pressed-in garlic. Spread the mustard on each chicken piece, do not put too much mustard.

2) In a heavy bottomed skillet over low heat, melt the butter, and add a little olive oil (so that the butter does not burn)

3) Put the chicken pieces in the pan; after the chicken’s color has changed, pour the orange juice and cover the pan.

4) After 10 minutes, uncover and flip the chicken pieces then put the ocver back.

5) Meanwhile, dissolve the cornstarch in a glass with more orange juice and stir until smooth; wait 5 more minutes and pour this orange juice with cornstarch to the skillet with the chicken, and mix well. Cover and continue cooking until the chicken is cooked.

6) When the chicken is cooked, pull the chicken pieces out of the orange sauce, and prepare the cooking liquids to be a smooth and semi-thick orange sauce, passing it through a strainer if necessary; finally add the raisins in the sauce and simmer two minutes.

Serve this orange juice chicken with white rice and tortillas, pouring some sauce over each chicken pieces.

Privacy policy. Click on the red chile to get back to home page!
mexican recipes