Mexican Orange Chicken

Mexican Orange Chicken

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SusieQ 0

"This is my Mexican sister-in-law's recipe. It's so tender and delicious, most people say it doesn't even taste like chicken! Serve it with the juices left in the pan and a good bread to soak it all up! Yum! Hope you enjoy it!"
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2 h 20 m servings 815 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 815 kcal
  • 41%
  • Fat:
  • 49.7 g
  • 76%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 49.2 g
  • 98%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 1399 mg
  • 56%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x12-inch baking dish with a cover.
  2. Place the chicken drumsticks and thighs in the prepared baking dish, and sprinkle with salt and pepper. Evenly distribute the ham, pineapple chunks, bacon, and raisins over the chicken.
  3. Stir together the orange juice and chicken bouillon granules in a bowl, and pour the mixture over the top of the dish. Dot the top evenly with chunks of butter.
  4. Cover, and bake in the preheated oven until the chicken is very tender and the sauce has started to reduce, about 1 1/2 hours. Uncover, baste the chicken pieces with the juices in the bottom of the pan, and return to the oven until the chicken is golden, about 30 more minutes.


  • Cook's Note
  • The chicken is supposed to have lots of juice at the bottom - a traditional way to serve chicken here in Mexico. If you don't like all the juice, cut down the amount of orange juice.


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Did not cut down the amount or OJ. Just thicened it with corn starch and water and added. Give this a try and add what you likebut, I like as written except thickining the sauce. Thanks for t...

Way too much liquid and not enough seasoning

We halved the recipe, and it made enough to serve at least 6. I couldn't fit all the liquid called for into the pan and had to leave out 1 C of the OJ/broth mix. It was really good. I used the e...

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