Orange Glazed Fiesta Chicken

We don't eat a lot of Mexican food and I tend not to make the high caloric favorites that graced the table when our children were at home. However, since today is Cinco de Mayo, I thought today's recipe should be Mexican or Mexican inspired. I didn't want to add another version of enchiladas to your already burgeoning collection and I thought you might enjoy the flavors of this quick and easy fiesta chicken. The recipe is straight forward. The chicken is braised stove top, but is finished under the broiler. While this is not necessary, time under the broiler gives the chicken a lovely orange glow. I use bone-in thighs for this preparation, but I remove the skin. The skin becomes flaccid as the chicken braises and, in my book, becomes inedible. I've tried cooking with the skin on and then removing it just before serving, but chicken prepared this way lacks the depth of the flavor I look for in a braise. I've found the best solution is to remove the skin, lightly dust the thighs with flour and then brown them using medium heat before adding liquid to the pan. The chicken is table ready in about 35 minutes. While there is a poblano in the sauce, this is not an overly spicy recipe. Let's get this done. It's time for a fiesta.

Orange Glazed Fiesta Chicken

Ingredients:

1 tablespoon freshly zested orange peel

1/2 cup fresh orange juice

2 to 3 tablespoons honey

2 tablespoons orange liqueur

1 chipotle chile (canned and packed in adobo sauce), mashed

1 teaspoon adobo sauce from canned chipotle chile

4 cloves minced garlic

1 chicken bouillon cube

1/2 teaspoon pimenton (sweet smoked Spanish paprika)

1 tablespoon olive oil

1 tablespoon butter

1/4 cup all-purpose flour

8 bone-in, skinless chicken thighs

1 teaspoon kosher salt

1/2 teaspoon freshly cracked pepper

Optional garnish:

1 tablespoon chopped cilantro

1 tablespoon orange peel strips

Directions:

1) Combine orange zest, orange juice, honey, orange liqueur, mashed chile, adobo sauce, garlic, bouillon cube and paprika in a small bowl. Mix well. Set aside.

2) Season chicken with salt and pepper. Lightly coat with flour.

3) Heat oil and butter in a large ovenproof skillet over medium heat. Add chicken thighs and saute, turning once, until both sides are brown, about 6 to 8 minutes. Pour sauce over chicken and bring to a boil. Reduce heat and simmer, covered, for 20 minutes turning and basting halfway through.

4) Meanwhile, preheat oven broiler. Transfer chicken to a broiler pan. Broil 5 inches from heating element until bubbly and lightly brown. Transfer chicken to a serving plate.

5) Rapidly boil sauce to reduce by half. Adjust seasoning. Spoon over chicken. Garnish with cilantro and orange strips, if using. Yield: 4 servings.

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