Try this Orange Chicken with Citrus Salsa recipe, or contribute your own.
Suggest a better descriptionRinse chicken; pat dry. In a food processor bowl or blender container combine thawed concentrate, onion, red pepper, allspice, curry powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cover and process or blend until nearly smooth. Place chicken in a plastic bag set in a shallow dish. Add orange mixture; turn to coat both sides. Close bag. Chill for 2 to 24 hours. Meanwhile, for salsa, peel and section grapefruit and oranges over a small bowl to catch juices. Discard seeds; coarsely chop citrus. Add citrus, chutney, and onion to juices in bowl. Cover and chill up to 2 hours. Remove chicken from marinade; reserve marinade. Place chicken on the unheated rack of a broiler pan. Broil 4 inches from heat for 5 minutes. Turn and brush with reserved marinade; discard remaining marinade., Broil 7 to 10 minutes more or until chicken is tender and no pink remains. Serve chicken with salsa. Source: Special Advertising Section for Florida Citrus. NOTES : Flordia ornage jucie concentrate replaces the oil in this poultry marinade, so only 10 % of calories come from fat in this light and lively dish. Recipe by: Meredith Corporation 1998 Posted to MC-Recipe Digest by Barb at PK
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Serving Size: 1 Serving (865g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 981 | ||
Calories from Fat: 186 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 28 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 460.6mg | 142 % | |
Sodium 510.3mg | 18 % | |
Potassium 2332.4mg | 61 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 45.8g | ||
Protein 143.7g | 205 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 981
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