Braised Orange Chicken

Braised Orange Chicken
  • 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)
  • 1/4 cup brandy-based orange liqueur (such as Grand Marnier®) (optional)
  • 1 pinch salt and ground black pepper
  • 1/4 teaspoon red pepper flakes


  1. 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.
  2. Cook and stir onion in the same skillet until softened, about 5 minutes.
  3. Stir in garlic; cook and stir until fragrant, about 1 minute.
  4. Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
  5. 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.

05/21/2018
Braised Orange Chicken, recipe PT15M PT1H 5 455 calories

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