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Monday, January 21, 2013

Orange Glazed Fiesta Chicken

1 tablespoon freshly zested orange peel
1/2 cup fresh orange juice
2 to 3 tablespoons honey
2 tablespoons orange liqueur
1 chipotle chile (canned and packed in adobo sauce), mashed
1 teaspoon adobo sauce from canned chipotle chile
4 cloves minced garlic
1 chicken bouillon cube
1/2 teaspoon pimenton (sweet smoked Spanish paprika)
1 tablespoon olive oil
1 tablespoon butter
1/4 cup all-purpose flour
8 bone-in, skinless chicken thighs
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
Optional garnish:1 tablespoon chopped cilantro
1 tablespoon orange peel strips

Directions:1) Combine orange zest, orange juice, honey, orange liqueur, mashed chile, adobo sauce, garlic, bouillon cube and paprika in a small bowl. Mix well. Set aside.
2) Season chicken with salt and pepper. Lightly coat with flour.
3) Heat oil and butter in a large ovenproof skillet over medium heat. Add chicken thighs and saute, turning once, until both sides are brown, about 6 to 8 minutes. Pour sauce over chicken and bring to a boil. Reduce heat and simmer, covered, for 20 minutes turning and basting halfway through.
4) Meanwhile, preheat oven broiler. Transfer chicken to a broiler pan. Broil 5 inches from heating element until bubbly and lightly brown. Transfer chicken to a serving plate.
5) Rapidly boil sauce to reduce by half. Adjust seasoning. Spoon over chicken. Garnish with cilantro and orange strips, if using. 
Yield: 4 servings.

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