Chicken With Orange Juice and Vanilla (Pollo Papantla)
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6chicken thighs (about 2 pounds)
- 1teaspoon salt
- ¼teaspoon plus ⅛ teaspoon freshly ground black pepper
- 2tablespoons vegetable oil
- ⅓teaspoon cayenne pepper, or to taste
- 2large garlic cloves, finely chopped
- 2tablespoons cider vinegar, Japanese rice vinegar or other mild-flavored vinegar
- 1tablespoon butter
- 1½cups fresh orange juice
- 1vanilla bean, split
- A few sprigs of cilantro, for garnish
- Cooked rice or tortillas for serving (optional)
Nutritional analysis per serving (3 servings)
740 calories; 49 grams fat; 13 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 34 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 38 grams protein; 951 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chicken with the salt and ¼ teaspoon black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces skin side down, and brown until golden on both sides, turning once, 3 to 5 minutes on each side.
- Step 2
When chicken is browned, pour off any excess fat from skillet and return to medium heat. Sprinkle cayenne and ⅛ teaspoon black pepper over chicken, turning pieces to coat evenly. Taste a pinch of the skin, and add more cayenne if additional heat is desired. Add garlic and sauté for 1 minute. Add vinegar, butter and orange juice. Scrape in pulp of vanilla bean and add bean. Stir liquid to blend.
- Step 3
Cook chicken skin side up, uncovered, basting occasionally with sauce, until sauce is reduced to a syrupy glaze, 20 to 25 minutes. If interior of chicken needs further cooking (it should be 170 degrees when tested in center with an instant-read thermometer), cover and cook over medium-low heat for an additional 5 to 10 minutes, or as needed. Garnish with cilantro. Serve hot, with rice or tortillas, if desired.
- To serve on the second day, it should be warmed up, covered, so the sauce doesn't dry up in a 350 degree oven for 15 minutes.
Private Notes
Comments
It’s about time this delicious, easy recipe with nearly always available ingredients gets a comment. My partner and I loved it and this will become a regular. As I don’t have vanilla beans I substituted 2 tsp of vanilla extract and used thawed frozen skinless thighs that I keep on hand. A light dusting of cayenne on both sides was spicy enough for us and paired perfectly with the OJ.
One of our favorites.
Ended up removing the chicken thighs (after they were cooked through) and reducing the sauce for a while longer until it was a sticky syrup. Super tasty!
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