Mexican Chicken with Orange Sauce (Gluten Free & Dairy Free)

This Mexican Chicken with Orange Sauce is packed with flavor and kissed by fresh orange juice for a very satisfying and fun dinner adventure. Cumin, oregano, onions, and green chiles really wake up your taste buds and leave you wanting more. Be sure to serve this with something (like rice) that will help you get every drop of the delicious orange sauce!

📝 Ingredients

• 3 lb (1361g) boneless chicken breasts or thighs
• Kosher salt and ground black pepper
• 2 tbsp vegetable or olive oil, divided
• 1 small onion, chopped finely
• 1/2 to 1 (4 oz; 113g) can mild diced green chiles (preferably Hatch brand) or 1 jalapeno, finely chopped, or to taste
• 1 tsp dried oregano
• 1/2 to 1 tsp ground cumin
• 2 bay leaves
• 1 cup (237ml)* chicken broth, gluten free if needed
• 1-1/2 cups (355ml)* orange juice, preferably freshly squeezed
• 1 tsp fresh lemon juice
• 1 tbsp cornstarch dissolved in 2 tbsp cool water
• 1 or 2 navel oranges or mandarin oranges, sliced
• Cooked rice, for serving
• Sliced almonds, for garnish
• Chopped cilantro or parsley, for garnish

👨‍🍳 Instructions

1. 1Sprinkle chicken pieces on both sides with salt...: Sprinkle chicken pieces on both sides with salt and pepper.
2. 2Heat 1 tbsp of the oil in a...: Heat 1 tbsp of the oil in a large, deep skillet. Brown the chicken pieces on both sides without crowding – you need room between them to cook evenly. Cook in batches if your pan won’t hold all the chicken at once. Remove the browned chicken pieces and set aside on a platter. The chicken will not be cooked all the way through at this point.
3. 3Reduce the heat to medium and add the...: Reduce the heat to medium and add the onions and chiles to the pan along with the remaining tablespoon of oil and sauté about 3 to 5 minutes stirring often and scraping the bottom of the pan, until the onions have softened. Add the oregano, cumin, and bay leaves and cook another 3 minutes, stirring often. Stir in the broth, orange juice, and lemon juice, and bring to a boil. Scrape the bottom of the pan to be sure there is nothing sticking there. Sprinkle with some black pepper if desired.
4. 4Place the chicken back in the pan along...: Place the chicken back in the pan along with any accumulated juices, nestling them into the sauce. Reduce the heat and simmer 5 to 8 minutes. Flip chicken to the second side and continue cooking for another for 3 to 5 minutes, occasionally basting with the sauce, until the chicken is cooked through and registers at least 165°F in the thickest part. Cook time will vary depending on the size of your pieces of chicken – thighs will cook faster than thicker breasts.
5. 5Remove the chicken from the pan, place on...: Remove the chicken from the pan, place on a clean platter, tent with foil, and keep warm. With the pan set to medium heat and whisking constantly, pour the cornstarch/water mixture into the pan. Bring to a boil and cook, whisking constantly until the sauce is thickened. It should happen quickly. Whisk all the sauce to be sure it is evenly thickened. Remove the pan from the heat. Remove and discard the bay leaves.
6. 6Place the chicken on a bed of cooked...: Place the chicken on a bed of cooked rice and top with some of the orange sauce. Set an orange slice on each piece and sprinkle with the almonds and cilantro (if using). Serve immediately.