NARANJADA (NON ALCOHOLIC ORANGE COCKTAIL) (CUBA)
Recipe source: Memories of a Cuban Kitchen
Provided by ellie
Categories Beverages, Non-Alcoholic, Fruit, Orange, Cuban, Sugar
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pour the orange juice into a pitcher and then stir in the sugar. Stir in the mineral water and ice and stir to combine.
Nutrition Facts : Calories 172 cal
NARANJADA
This is essentially a fresh orange cooler with a little sparkling water, so it's kind of like a natural soda. It isn't as bubbly, but it is quite refreshing and flavorful.
Yield makes about 4 cups
Number Of Ingredients 3
Steps:
- Combine the orange juice and sugar in a pitcher and stir until the sugar has dissolved. Taste and add more sugar if you like.
- Refrigerate until completely chilled. Just before serving, add the sparkling water and serve over ice.
CHRISTMAS COQUITO (ENSALADA DE NARANJA)
Steps:
- Carefully peel the oranges, being careful to remove the pith completely. Cut the oranges into thin segments and arrange in a dish or on dessert plates. Place the olives on top. Mix the orange and grapefruit juice together and pour over the oranges. Leave to marinate. Before serving drizzle olive oil over and garnish with mint leaves.
POLLO A LA NARANJA (CHICKEN IN ORANGE SAUCE)
This recipe originates in Valencia, a region well-known for its citrus. Chicken breasts are first browned in oil, then sauteed in a sauce with intense citrus flavors. This is a simple recipe with lots of fresh taste. From: Spanish Food
Provided by Annacia
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large, deep frying pan with a heavy bottom.
- Fry chicken breasts, turning so that they brown on both sides.
- Remove from pan and set aside.
- Dice the carrots and onions or place in a food processor to dice. Put vegetables in the frying pan and brown.
- Add the juices and the white wine.
- Reduce the sauce a bit by simmering for a few minutes.
- Pour the Sauce into a food processor or blender and puree.
- Return the sauce to the frying pan.
- Salt and pepper to taste.
- Note: If you prefer a "chunky" sauce, you do not have to puree.
- Return the chicken to the frying pan of sauce.
- Cover and simmer for 10-15 minutes.
- Place chicken on plates, spooning sauce over each piece.
- Garnish with orange slices. Serve with rice and bread.
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