Best 3 Clay Pot Orange Chicken Recipes

Tantalize your taste buds with the delectable Clay Pot Orange Chicken, a symphony of flavors that will transport you to culinary heaven. This beloved dish, deeply rooted in Chinese cuisine, is a harmonious blend of sweet, savory, and tangy notes, sure to leave you craving more.

Immerse yourself in the delightful journey of preparing this iconic dish, as we guide you through two exceptional recipes. The first recipe, "Classic Clay Pot Orange Chicken," takes you on a traditional culinary adventure, while the second, "Simplified Clay Pot Orange Chicken," offers a streamlined approach without compromising on taste.

Both recipes utilize fresh oranges, ginger, garlic, and zesty orange sauce, capturing the essence of this classic dish. Whether you're a seasoned chef or a home cook seeking an unforgettable meal, these recipes will equip you to create a culinary masterpiece that will impress your family and friends.

Prepare to embark on a flavor-filled expedition as we unveil the secrets behind this tantalizing dish. Let your kitchen transform into a vibrant culinary haven as you gather the finest ingredients and follow our step-by-step instructions. The result? A sizzling, aromatic Clay Pot Orange Chicken that will leave you utterly satisfied.

Let's cook with our recipes!

CLAY POT CHICKEN RECIPE

Clay Pot Chicken Recipe image

Deliciously moist and tender chicken thighs with a few vegetables, all baked in a clay pot, make this a one pot meal that's super easy and quick.

Provided by Steve Gordon

Categories Main Dish

Time 1h30m

Number Of Ingredients 8

Ingredients

6 fresh Chicken thighs, boneless and skinless
3 cloves Garlic
3 Carrots, sliced
1 small Onion, cut in quarters or smaller.
4 small Red Potatoes, quartered
3-4 pats of butter.
½ teaspoon Salt
½ teaspoon Black Pepper

Steps:

Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.
Prepare your vegetables.
Place the carrots in the bottom of the baker.
Add the potatoes.
Add the onions.
Add the garlic cloves.
Arrange the chicken thighs on top of the vegetables.
Sprinkle chicken with salt.
Sprinkle with black pepper.
Place the pats of butter on top of the chicken pieces.
Place the top on the baker.
Place the baker in a COLD oven.
Set oven temperature to 425F degrees. Let chicken bake for 60 minutes.
Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.
Internal temperature of the chicken should be 165F degrees to be done.
Remove from oven when done. Let chicken rest for 15 minutes before serving.
Enjoy!

CLAY POT CHICKEN

Clay Pot Chicken image

Provided by Food Network

Categories main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 (3-pound) frying chicken, giblets removed and reserved
1 tablespoon olive oil
12 small onions, peeled
3 garlic cloves, peeled
6 sprigs parsley, plus extra for garnish
1/4 pound prosciutto, small dice
2 whole bay leaves
3 large tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
1/3 cup tawny or ruby Port
2 tablespoons brandy
1 tablespoon Dijon mustard
Freshly ground pepper

Steps:

Preheat an oven to 350 degrees F. Rub the chicken all over with the oil, and loosely stuff the cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set aside. On the bottom of a 3-quart terra-cotta jug or deep heavy casserole, spread half the prosciutto, 2 sprigs parsley, 4 onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place the chicken head-first in the pot, or breast-side up in a casserole. Scatter the remaining onions, garlic, 3 sprigs parsley, prosciutto and bay leaf around and on top of the chicken. In a small bowl, combine the tomatoes, wine, Port, brandy, mustard, and pepper, and pour over the chicken. Cover the pot or casserole and bake for 1 1/2-2 hours, or until chicken is cooked through.
Remove pot from the oven, and carefully remove the onions and reserve. Drain the liquid from the pot into a large skillet. Lift out the chicken and transfer to a roasting pan fitted with a rack.
Use a slotted spoon to lift out the giblets from the pot, along with any remaining whole onions and add them to the reserved onions.
Set the skillet of liquid over high heat, bring to a boil, reduce to a simmer and cook for 10 minutes, or until liquid is reduced by half, stirring often. Preheat a broiler. Place the chicken under the broiler for 3 to 4 minutes, or until browned. To serve, cut the chicken into pieces and arrange on a large platter. Scatter the onions and giblets around the chicken, and spoon some of the warm sauce over the top. Garnish with parsley sprigs and pass extra sauce.

CLAY-POT CHICKEN

Clay-Pot Chicken image

A delicious spicy chicken with a delicate hint of coconut. The tomato and coriander really make this dish! And it's really simple to make and easy to prepare ahead of time!

Provided by Luschka

Categories One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

8 boneless skinless chicken breasts
45 ml grated coconut
30 ml vegetable oil
1 small onions or 2 shallots, finely chopped
2 garlic cloves, crushed
5 cm lemongrass
2 1/2 cm fresh gingerroot, thinly sliced
2 fresh chili peppers, seeded and chopped
1 teaspoon tamarind paste
400 g coconut milk
300 ml chicken stock
2 kaffir lime leaves (optional)
15 ml granulated sugar
15 ml rice wine vinegar or 15 ml white wine vinegar
2 ripe tomatoes
1 bunch fresh coriander (to garnish)

Steps:

Preheat the oven to 180 degrees Celcius.
Dry fry the coconut in a large wok until evenly browned. Add the vegetable oil, shallots or onion, garlic, lemon grass, ginger, chillies and tamarind paste. Fry for 2 - 4 minutes to release the flavours. Add the chicken pieces to the wok and brown evenly with the spices for 2 - 3 minutes.
Strain the coconut milk, and add the thin part with the chicken stock, lime leaves, if using, sugar and vinegar. Transfer to a glazed clay pot, cover and bake in the centre of the oven for 50 minutes or until the chicken is tender. Stir in the thick part of the coconut milk and return to the oven for 5-10 minutes.
Place the tomatoes in a bowl and cover with boiling water to loosen and remove the skins. halve the tomatoes, then remove the seeds and chop into large dice.
Add the chopped tomatoes to the finished dish, sprinkle with the chopped coriander and serve.
Plain rice is the usual accompaniment, but I normally serve with Naan Bread.

Tips:

For the best flavor, use fresh oranges. If you don't have fresh oranges, you can use orange juice concentrate, but the flavor will not be as good.
If you don't have a clay pot, you can use a regular pot or skillet. However, the clay pot will help to evenly distribute the heat and prevent the chicken from drying out.
Be sure to brown the chicken well before adding the other ingredients. This will help to seal in the flavor and prevent the chicken from becoming dry.
Don't overcrowd the pot. If you do, the chicken will not cook evenly.
Serve the chicken with rice or noodles. You can also add vegetables to the pot for a complete meal.

Conclusion:

This clay pot orange chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the orange sauce is perfectly sweet and tangy. Serve it with rice or noodles, and you have a complete meal that the whole family will love.

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