Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 10 small chicken breasts or 700 g 1 small onion or 100 g, finely chopped 1 stick celery, small size, chopped

  3. 2 tablespoons plain flour

  4. 1 cup fresh orange juice or 250 ml 1 teaspoon orange zest, grated

  5. 1 cups water or 375 ml teaspoon ground black pepper teaspoon dried oregano teaspoon mild paprika

  6. 2 cubes MAGGI® Chicken Less Salt Bouillon

Instructions Jump to Ingredients ↑

  1. Preparation Heat oil in a large nonstick saucepan, add and grill the chicken breasts over medium heat until golden brown. Remove chicken and set them aside. Add onion to the same saucepan and sauté over a low heat for 5 minutes or until onion becomes golden brown in color then add the celery and flour and stir until flour changed to golden color. Add orange juice, orange zest, water, black pepper, oregano, sweet red paprika powder and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil with stirring then simmer for 8 minutes. Blend the sauce in an electric hand blender and strain. Return the strained sauce to the same saucepan then add over the prepared chicken and simmer for 5 minutes or until chicken is completely cooked. Serve and garnish the top with orange pulps and chopped parsley.


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