MAIN DISH

POLLO CON NARANJAS (Chicken With Oranges)

You may substitute 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs and skip the browning step.

• 2 tablespoons vegetable oil

• 2 pounds bone-in chicken parts

• 1 (10-ounce) can condensed cream of chicken soup

• ¾ cup orange juice

• 1/8 teaspoon cinnamon

• 1/8 teaspoon ground cloves

• Generous dash crushed saffron or ground turmeric

• 1 cup sliced onion

• 2 tablespoons slivered almonds

• 2 tablespoons raisins

• 2 medium cloves garlic, minced

• Thinly sliced orange for garnish, optional

In a large skillet, heat oil and brown the chicken on both sides. Pour off fat.

Mix the condensed soup with the orange juice, and stir in the cinnamon, cloves and saffron. Add to the pan along with the onion, almonds, raisins and garlic. Cover and cook over low heat, stirring occasionally, for 45 minutes, or until chicken is cooked through. Garnish with orange slices. Makes 4 servings.

Per serving: 700 calories (62 percent from fat), 47.5 g fat (11.9 g saturated, 19.3 g monounsaturated), 210.2 mg cholesterol, 45.5 g protein, 21.5 g carbohydrates, 1.6 g fiber, 662.6 mg sodium.

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