Citrus Chicken with Carrots and Baby Potatoes

Citrus Chicken with Carrots and Baby Potatoes
Print Recipe
4 to 6 servings Pollo con Limón y Naranja, Zanahorias y Papitas
Ingredients
  • 1 pound roma tomatoes
  • 1/4 cup vegetable oil
  • 4 pounds chicken pieces (such as thighs, breasts, drumsticks), patted dry
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 cups chopped white onion
  • 4 garlic cloves pressed or finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon true or ceylon cinnamon
  • 1/2 teaspoon chipotle chile powder or to taste
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 pound carrots peeled and diagonally sliced into about 1-inch pieces
  • 1 pound baby red potatoes
To Prepare
  • Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.
  • Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.
  • Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.
  • Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.
Ingredients
  • 1 pound roma tomatoes
  • 1/4 cup vegetable oil
  • 4 pounds chicken pieces (such as thighs, breasts, drumsticks), patted dry
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 cups chopped white onion
  • 4 garlic cloves pressed or finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon true or ceylon cinnamon
  • 1/2 teaspoon chipotle chile powder or to taste
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 pound carrots peeled and diagonally sliced into about 1-inch pieces
  • 1 pound baby red potatoes
To Prepare
  • Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.
  • Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.
  • Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.
  • Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.

30 comments on “Citrus Chicken with Carrots and Baby Potatoes

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  1. I will try it, I love chicken and potatoes and food in general hahaha. It looks so delicious, I will add some rice and a small salad bowl when I cook it. Thanks for this recipe.

  2. I just watched this episode and I cannot wait to make all of the recipes. On the show you used fresh herbs which I try to use whenever I have them on hand. Can I assume that you would double the amount of dried herbs to get the same flavor from the fresh herbs? I love your show and am enjoying learning to cook many wonderful mexican dishes.

    1. Oh good, Jane! You would add a THIRD of the amount of the fresh herbs. So, for example, if the recpe calls for 3 tablespoons of chopped fresh mint, you would add 1 tablespoon of dried mint.

  3. Thanks Pati, I did add more Oregano since I was making it before I got your answer but I found it a little overpowering, but my family liked it. We love watching your show by the way.

  4. I made this chicken citrus today. My house smelled so good. I took the food to my in-law’s to share. I also made the jericalla and garbanzo & bell pepper salad. My in-laws loved the food. I’m newlywed and everyone is thrilled I can cook! Thanks Pati.

  5. Love your recipes, Pati!! I am a lime lover, so have made anything with lime. Love the tender times with your family, too. We need much more family and good dinners to warm our hearts…and stomachs! Keep up the great work.

  6. Pati,
    i always enjoy your show and your recipes. Just finished making the citrus chicken and it is awesome. Keep up the good work. Que Dios te bendiga a ti y a tu familia.

  7. I am currently cooking this right now,I did not gave some of the herbs so I sub them with thyme, oregano and basil. We can’t wIt to eat!

  8. This recipe was easy to follow. I cooked it with chicken breast and I didn’t have orange juice, instead I poured cranberry-apple juice. The flavors married so good and delicious.

    Thank you

    Eugenia

  9. This came out as delicious as it looked! Very straightforward to make, does have a little bit of prep time but once I covered the pot and left it to cook for an hour, very little maintenance. You might want to allow a little time after you take out the chicken to skim off the fat from the remaining sauce and boil it down, but we did not bother and it worked fine. Nice mix of flavors