Colombian Chicken

Colombian Chicken

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ILOVE2EAT93 0

"Yummy, tender chicken with a Colombian touch!"
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Ingredients

1 h 40 m servings 429 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 429 kcal
  • 21%
  • Fat:
  • 27.6 g
  • 42%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 576 mg
  • 23%

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.

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Directions

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  1. Place chicken pieces in a bowl. Sprinkle with lemon juice, cover, and marinate at least 30 minutes in the refrigerator.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat the olive oil in a skillet over medium-high heat. Mix the salt, pepper, and paprika in a small bowl, and sprinkle over the chicken. Place chicken in the skillet and quickly brown on all sides. Transfer chicken to a baking dish. Distribute olives, onion, green bell pepper, and red bell pepper evenly in the baking dish. Pour orange juice over all.
  4. Cover with aluminum foil, and bake 45 minutes in the preheated oven, until chicken juices run clear.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

Cut recipe in half. 2 skinless, boneless chicken breast. Used half green bell pepper & half yellow bell pepper. Had diced black olives in the house. Added 1tbl of cornstarch & 1tbl sugar to ...

Most helpful critical review

The chicken came out very tasty and tender, I added some chicken spices to marinate it in for about 3 hours. However, there was too much juice. Should have added some flour or sugar to thicken i...

Cut recipe in half. 2 skinless, boneless chicken breast. Used half green bell pepper & half yellow bell pepper. Had diced black olives in the house. Added 1tbl of cornstarch & 1tbl sugar to ...

I probably changed the heart of the recipe by doing this, but I omitted the olives because I didn't have any on hand! Still, I'd never cooked chicken in orange juice with peppers before and it ...

I didn't use a whole chicken, but rather a couple of boneless, skinless breasts so my measurements were a little different and I am not big on exact measurements anyway, but the basic flavor I a...

Being single again,I tend to cook on the weekend and then microwave all week long,This definately gets put into the rotation.I serve it over rice,and added four sliced,deseeded jalopenos

This was really good and very different. I used legs and thighs, but it turned out great!

Great, easy dish! I served over rice (which helps soak up the extra orange juice) and pinto beans.

A tangy twist on the standard chicken. Very simple ingredients means I'm not feeding my family a bunch of junk. I sauteed the onions and peppers in olive oil before putting them over the chick...

The chicken came out very tasty and tender, I added some chicken spices to marinate it in for about 3 hours. However, there was too much juice. Should have added some flour or sugar to thicken i...

Not much flavor. The skin had a less than desirable texture. The chicken cooked up well though so it wasn't a total loss. But husband ended up eating a bowl of canned soup. Overall not one o...