The serrano peppers in this mild vegan ceviche with hearts of palm, tomatoes, onion, and cilantro add some heat. You can top tostadas with it or serve it in a jar with chips. Despite being ready to consume straight away, ceviche tastes best after chilling for a few hours in the refrigerator. [Recipe posted initially on Allrecipes.com.mx]]
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 45 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 blood oranges, juiced
- 3 tablespoons olive oil
- salt and freshly ground black pepper to taste
- 1 tablespoon butter
- ½ onion, minced
- 3 cloves garlic, chopped
- 3 blood oranges, juiced
- ¾ cup chicken stock
- 3 tablespoons dry white wine
- 1 teaspoon chopped fresh parsley
- 1 tablespoon honey
Instructions
- Place chicken breasts into a baking dish. Squeeze juice of 2 blood oranges over chicken. Marinate from 12 to 24 hours; drain and discard used marinade.
- Heat olive oil in a large skillet over medium heat. Season each chicken breast with salt and black pepper. Brown chicken in hot oil on both sides, about 4 minutes per side; transfer to a plate and cover with aluminum foil.
- Melt butter in a clean skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent and garlic has begun to brown, about 5 minutes. Stir in juice of 3 blood oranges, chicken stock, white wine, and parsley. Bring mixture to a boil. Return chicken breasts to the skillet, reduce heat to low, and cover. Simmer until chicken is no longer pink inside, about 7 minutes per side.
- Place chicken on serving plates, leaving pan juices; dissolve honey in the pan juices and simmer sauce until thickened, about 2 minutes. Spoon sauce over chicken breasts to serve.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 202 mg |
| Sugars | 14 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
It took too long to cook the sauce down. I followed the recipe exactly. The sauce tasted good but I had to have it at a hard simmer for 25 minutes to thicken without scorching.
This is a good recipe but I added more honey to make it a bit sweeter for my family’s taste and some cornstarch to thicken the sauce at the end. It is easy to make and presents nicely.
Pretty decent. Nice and mild, with that hint of orange. Near the end, I thickened the sauce with a tablespoon of cornstarch and water, but it was nothing out of this world. Not worth the excessive work.
It was amazing! I did add a little extra garlic and accidentally doubled the honey. I was worried that it would be too sweet, but it was still perfect. I will definitely make it again.
Around here, blood oranges typically end up in a margarita or a martini so this entry is something completely new. I did made a few alterations, the first was using blood orange flavored olive oil that I already had in and second I did not use two separate pans. Rather removed the chicken to rest then added the onions and garlic to the same pan. After softened, i added the wine, chicken stock and using a flat whisk scraped all the brown bits from the bottom of the pan. before returning the chicken to the pan to finish cooking through. Then I added the honey and some Corn starch (mixed with cold water to make a paste) to thicken the sauce. This turned out great, and I will definitely make again. Thanks for sharing!!
I modified this to substitute Elderflower syrup instead of the honey because I was excited to try it and thought it would be interesting with the orange juice, which it was! Very tasty!! Thank you!
Made this for only 2 servings, but kept the amounts for a 4-serving gravy… Turned out AMAZING!! ABSOLUTELY a do-again in our family!!
Loved it. Made it a last month when blood orange was still in season. Will make again as soon as I can get my hands on some blood oranges
This was a decent meal. We liked it but we didn’t love it. The only thing I did differently was omit the honey because my husband hates sweet flavors with meat, and I added a bit of cornstarch to thicken the sauce. We ate it on rice and it was pretty good. I would probably make this again.
Meh.. Not very flavorful. SAUCE WAS BETTER ON THE WHITE RICE THAN ON THE CHICKen.
I have never seen blood oranges before. I called my local supermarket and had them special order them for me just to make this recipe 🙂 I thought it produced a very juicy tasting chicken. I was surprised that it did not have an overwhelming orange taste to it. The sauce is yummy, and I didn’t have any white wine, but I did have red wine, so I used that in the sauce and it still tasted great. That is the only thing I did differently about this recipe, otherwise, I followed it exactly. I wouldn’t change anything. Great dish!
Husband made a half batch of this recipe, and it was super delicious! Easy, and the instructions provided are excellent for the recipe. Will make again, and again… as long as we can find blood oranges for sale!
Loved this! I used the juice of 4 blood oranges in my sauce because I bought a bag of smaller sized ones, but it came together beautifully. My husband came home from work and the first words out of his mouth were, “What smells SO GOOD?” We loved the flavor, and will definitely make it again.
This is an all year recipe in my house but it is especially yummy this time of year when blood oranges are in season!