Sweet Orange Chicken II

Rating: 4.07 stars
54 Ratings
  • 5 star values: 25
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2

Chicken is simmered until tender in a sweet orange and cranberry sauce. Pure delicious chicken, made with ingredients usually in your home.

By The Messy Cook
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.

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  • Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.

Nutrition Facts

Per Serving:
517.6 calories; 35.5 g protein; 38.7 g carbohydrates; 102.5 mg cholesterol; 110.5 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Ivora
Rating: 5 stars
02/21/2006
This was really tasty. I used boneless chicken breasts and browned them for a few minutes on each side in crushed garlic and butter. I simmered the sauce in a separate large pan and threw in some chopped green onions red pepper flakes orange zest cornstach for thickness and omitted the cranberries. Then I put the browned chicken in with the sauce and cooked it till it was no longer pink inside. Then I sliced the breast up and served in on a bed of rice topped with a little extra sauce. It was really REALLY good. The leftovers tasted even better because the orange flavor soaked through the meat. Read More
Helpful
(37)

Most helpful critical review

Anna Kozma
Rating: 3 stars
01/22/2004
Pretty good recipe very unusual. I like my chicken crispy so after 45 min cooking in Dutch oven I took pieces out of sauce and placed them in a Pyrex baking dish - another 15 min at 450 - 500 F. Also added fresh cranberries at this point - added a little tangy flavor. The chicken formed wonderful crust and all cranberries mixed together into sweet-and-sour clusters. Saved orange sauce was used to pour over the rice. If you follow these instructions keep the sauce in a separate container - this way chicken will stay crispy. Read More
Helpful
(14)
54 Ratings
  • 5 star values: 25
  • 4 star values: 15
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
Ivora
Rating: 5 stars
02/21/2006
This was really tasty. I used boneless chicken breasts and browned them for a few minutes on each side in crushed garlic and butter. I simmered the sauce in a separate large pan and threw in some chopped green onions red pepper flakes orange zest cornstach for thickness and omitted the cranberries. Then I put the browned chicken in with the sauce and cooked it till it was no longer pink inside. Then I sliced the breast up and served in on a bed of rice topped with a little extra sauce. It was really REALLY good. The leftovers tasted even better because the orange flavor soaked through the meat. Read More
Helpful
(37)
Ivora
Rating: 5 stars
02/21/2006
This was really tasty. I used boneless chicken breasts and browned them for a few minutes on each side in crushed garlic and butter. I simmered the sauce in a separate large pan and threw in some chopped green onions red pepper flakes orange zest cornstach for thickness and omitted the cranberries. Then I put the browned chicken in with the sauce and cooked it till it was no longer pink inside. Then I sliced the breast up and served in on a bed of rice topped with a little extra sauce. It was really REALLY good. The leftovers tasted even better because the orange flavor soaked through the meat. Read More
Helpful
(37)
The Messy Cook
Rating: 5 stars
02/22/2008
Update: 1.Use boneless chicken (bones are a hassle). 2. Marinade the chicken in some soy sauce and chopped garlic. 3. If you want the sauce thicker add a little cornstarch. 4. Optional: Too sweet? I like sweet food but for those who want to cut the sweetness a) reduce the OJ and add some low sodium chicken stock or b)add a splash of rice vinegar...however this changes the recipe to a sweet and sour recipe. Read More
Helpful
(23)
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Bobbie
Rating: 5 stars
01/22/2004
Super recipe! And soooo easy. My husband & I both loved it. The only thing I changed was the cranberries. I had dried Michigan cherries in my fridge so I used them(finally a use those cherries) and am glad I did because they were a tad tart. Also I took about a cup of the juice and thickened it a little for a sauce which was also a hit with the Mister. This is a keeper. Thanks Jaynine! Read More
Helpful
(18)
Anna Kozma
Rating: 3 stars
01/22/2004
Pretty good recipe very unusual. I like my chicken crispy so after 45 min cooking in Dutch oven I took pieces out of sauce and placed them in a Pyrex baking dish - another 15 min at 450 - 500 F. Also added fresh cranberries at this point - added a little tangy flavor. The chicken formed wonderful crust and all cranberries mixed together into sweet-and-sour clusters. Saved orange sauce was used to pour over the rice. If you follow these instructions keep the sauce in a separate container - this way chicken will stay crispy. Read More
Helpful
(14)
RCKim
Rating: 5 stars
03/06/2006
My family loved this! First I lightly browned 2-1/2 lbs. boneless skinless thighs (trimmed of excess fat). For the sauce I cut the orange juice down to 1 cup and simmered the chicken in the marmalade/juice/cranberries for 10 minutes. Then I stirred in 1/2 tsp. salt along with 2 Tbsp. cornstarch mixed with 2 Tbsp. orange juice and simmered the dish for 5 minutes more. It was perfect--moist sweet and delicious. I served it with long grain and wild rice salad and bread for a very tasty meal. Thank you for a wonderful new family favorite! Read More
Helpful
(10)
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GENIEMCD
Rating: 5 stars
04/04/2004
I used freshly squeezed orange juice mixed alittle cornstarch into the sauce after the chicken was cooked to thicken it up & served it with Jasmine rice & steamed veggies. Huge hit! A very easy & extremely tasty recipe. Thank you! Read More
Helpful
(9)
Paula Kreft
Rating: 5 stars
04/28/2006
I followed the suggestions of other reviewers and sauteed boneless breasts with a little garlic. Thickened the sauce with some cornstarch/OJ added some red pepper flakes and orange rind. It was not overly sweet this way. Served over rice. Big hit! Read More
Helpful
(7)
1MAMA2GIRLS
Rating: 5 stars
11/03/2005
Enjoyed by the entire family! Read More
Helpful
(4)
PSNEED5
Rating: 4 stars
01/25/2004
My husband and I enjoyed this chicken. My kids did not like it but I was pretty sure they would dislike such an "unconventional" chicken. I have used the left-overs in a spinach salad and it was excellent! Read More
Helpful
(4)
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