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- Tangy Citrus Chicken
Around the World Cooking - Tangy Citrus Chicken
Serves 4-6
| Ingredients | Directions |
|---|---|
|
1 lb. Chicken Thighs, cubed 1 Cup Fresh Squeezed Orange Juice 1/2 Cup Minced Shallots 1/4 Cup B.R. Cohn White Balsamic Vinegar 4 Tbsp. B.R. Cohn Unfiltered Extra Virgin Olive Oil 1 1/2 Tbps. Urban Accents Chicken and poultry Rub 1/2 Tbsp. Minced Garlic 1/4 tsp. red Chili Flakes Zest of 1 orange Salt and Pepper to Taste |
In medium skillet, heat 2 Tbsp. of B.R. Cohn Unfiltered Extra Virgin Olive Oilto medium high heat. Saute shallot and garlic until soft and clear. In medium bowl, toss cubed chicken with Urban Accents Chicken and Poultry Rub, coating evenly. In a large skillet, heat remaining 2 Tbsp. of B.R. Cohn Unfiltered Extra Virgin Olive Oil and saute chicken until nearly cooked. Set aside. Add orange juice, B.R. Cohn White Balsamic Vinegar and chili flakes to the shallots and garlic. Cook on medium heat until reduced by half. Pour orange juice reduction over the chicken cooking until chicken is fully cooked, about 5 more minutes. Turn off the heat and add orange zest. Serve over rice or pasta. |
