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Braised Orange Chicken Recipe
2 Tablespoons Olive Oil
4 Bone-In Chicken Thighs
1 Onion, Chopped
2 Cloves Garlic, Minced
1 (14.5 Ounce) Can Diced Tomatoes With Juice
2 Cups Orange Juice (no Pulp)
¼ Cup Brandy-Based Orange Liqueur (optional)
1 Pinch Salt And Ground Black Pepper
¼ Teaspoon Red Pepper Flakes
Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside.
Cook and stir onion in the same skillet until softened, about 5 minutes.
Stir in garlic; cook and stir until fragrant, about 1 minute.
Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.
Serve with cauliflower mash potatoes and balsamic roasted Brussels Sprouts.
Condensed Milk Pound Cake
1 1/3 Cups All-Purpose Flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup (2 Sticks) Butter, Softened
1/2 Cup Sugar
3 Large Eggs
3/4 Cup Sweetened Condensed Milk
1 1/2 Teaspoons Vanilla Extract
1/4 Teaspoon Almond Extract
Preheat oven to 325 degrees. Spray a 9X5-inch pan with cooking spray.
In a medium bowl whisk together flour, baking powder, and salt.
Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.
Add eggs one at a time, mixing well after each addition..
Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.
With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.
Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.
Cool 10 minutes and then remove from pan to cool completely.
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