Zarela Martinez's Chicken with Orange Juice and Vanilla

I made this chicken last night and thought it tasted just like garlicky chicken bathed in a sauce made of melted hard candy. (Well! Anyone still out there?)

Ben and our dinner guest, Seb, didn't agree, but now that I think about it more carefully, Ben really didn't say anything about the meal at all, and I think it's possible that Seb might have just been protesting out of politesse. The silly thing is that when I first read the recipe, I just knew I shouldn't even try it. There's just something about vanilla's cloying perfume that I find difficult, even in luscious sweet recipes. So in a savory chicken dish? I thought it best just to steer clear.

But Elaine Louie's One Pot column has a special little place in my heart and I've had success with the dishes I've tried from it so far (these noodles and this curry - which I'm just realizing I never told you about...delicious, it was!). So somehow I let myself be convinced to try it.

To think, I used two more chicken thighs than called for, a little more cayenne, and only half of the vanilla bean, and I didn't even strip out the seeds - I just split it and let it boil in the syrupy orange sauce. Oh, that orange sauce, so saccharine and sticky, even with the cayenne and vinegar and garlic, and such a strange, unpleasant combination of savory and sweet. Ooh, I'm suppressing a shudder just thinking about it again.

Thank God we had salad.

Chicken with Orange Juice and Vanilla
Serves 2 to 3

6 chicken thighs (about 2 pounds)
1 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1/3 teaspoon cayenne pepper, or to taste
2 large garlic cloves, finely chopped
2 tablespoons cider vinegar, Japanese rice vinegar, or other mild-flavored vinegar
1 tablespoon butter
1 1/2 cups fresh orange juice
1 vanilla bean, split
A few sprigs of cilantro, for garnish
Cooked rice or tortillas for serving (optional) 

1. Season chicken with the salt and 1/4 teaspoon black pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces skin side down, and brown until golden on both sides, turning once, 3 to 5 minutes on each side.

2. When chicken is browned, pour off any excess fat from skillet and return to medium heat. Sprinkle cayenne and 1/8 teaspoon black pepper over chicken, turning pieces to coat evenly. Taste a pinch of the skin, and add more cayenne if additional heat is desired. Add garlic and sauté for 1 minute. Add vinegar, butter and orange juice. Scrape in pulp of vanilla bean and add bean. Stir liquid to blend.

3. Cook chicken skin side up, uncovered, basting occasionally with sauce, until sauce is reduced to a syrupy glaze, 20 to 25 minutes. If interior of chicken needs further cooking (it should be 170 degrees when tested in center with an instant-read thermometer), cover and cook over medium-low heat for an additional 5 to 10 minutes, or as needed. Garnish with cilantro. Serve hot, with rice or tortillas, if desired.

Comments

[g00blar]

I had the same experience, alas. It wasn't *terrible*, but it was pretty weird. Not gonna make it again.

[B.]

I've made a fairly similar dish that always gets rave reviews. The big difference is that I made it with fish, not chicken, and hibiscus flowers, not orange juice. It's tart and floral and great with some zucchini and green beans braised in there with it, with no sticky sweetness. Maybe mine's not *authentic* like Zarela Martinez's, but five people ate the contents of my Dutch oven, plus rice, so I'd call it a success!

[Christina]

Hmm...I made this dish a couple of weeks ago, and my husband I enjoyed it. I used 2 les thighs than recommended, and I used Tropicana orange juice instead of fresh juice (sorry!). i made less sauce than suggested, using only 1 1/4 cups of juice. I wound up with a bare minimum of sauce, and there waan't any left by the 2nd day The flavors weren't too strong, but the chicken was moist and juicy. I've been loving these one pot columns, especially the goan shrimp curry!

[Adrienne]

I'm so glad you tell us about the dishes you don't like as well as the ones you do. I thought this one sounded weird... now I know it is!

[Zarela]

No story has elicited more comments than this one -- I guess it's one of those love-it-or-hate-it recipes. To reduce the sweetness, use half chicken stock and half orange juice, add more vinegar, or don't cook it as long. Use lightly toasted and ground arbol chiles instead of the cayenne
which we substituted for ease,

[jenny]

oh no. no no no. I tend to be pretty open-minded and adventurous when it comes to mexican food, which is definitely among my fave cuisines. but this just sounded icky. and yes, even though, in the past, I've been pleasantly surprised by recipes that take a well-known ingredient and apply it in a new way ... and yes, even though, like you, I'm a "one pot" column fan ... this dish. hmmm. well, I can't say (for your sake) that I'm glad you made it, but for ours? I must admit that I'm still laughing over your first paragraph.

[Susmita]

Brave of you for trying it out. You confirmed my fears when I read this recipe - one-dimensional and that too the dimension is cloyingly sweet. Love your blog!

[Mary Coleman]

Quick, make the goan shrimp curry immediately and put this recipe out if your mind!!!

[Wine Blog]

Not every recipe pans out to be the best thing ever. You got to try new things though if you want to find the winners!

[merideth]

i think this is my 1st time posting...love your blog.

i followed the link to the curry recipe and i have a curry question for you: when the recipe says "curry powder," which kind of curry powder does it mean? also, is there a brand you prefer (of whichever type)?

thank you. again, love your blog.

[Luisa]

Zarela - thank you so much for the tips on adjusting the recipe somewhat.

Mary - I did already! It's good, isn't it?

Merideth - Thanks! You can find ground curry powder in every spice section of the grocery store. Purists turn their nose up at the stuff, because "curry" is actually meant to be a personal mixture of different spices that you make according to taste (region, etc) and keep on hand. Oh well. The brand I have is, let me check, McCormick "Gourmet Selections Blend" Curry Powder. I don't prefer it to anything else, it's just the one I happened to buy a year ago or so. If anyone reading this has a favorite curry powder or recipe for a curry mixture, do let us know!

[Dana]

Oh no! Sorry to hear the recipe didn't work out. I must say, however, that I loooove vanilla -- more in desserts than savory dishes, but I've made a vanilla brined pork loin that is faaabulous...

[Sylvie]

You're very brave for trying it! Vanilla and chicken?! That's one combination I have never seen before.

[EB]

I LOVE savory and sweet mixed together, but that really just doesn't sound appealing. But this is what makes you great. You give these recipes a shot!

[hannah]

I liked this recipe quite a lot, actually. I used 4 chicken thighs and pulled the meat off the bone to use as taco filling. I thought it was tasty!

[tokyoastrogirl]

Oy that sounds awful. As someone who steers clear of any savory food containing vanilla (soups, sauces, etc) I feel your pain.

[Caroline]

I always like it when you use chicken thighs... I remember a past recipe of yours too that pulled me in. I get so tired of breasts.... (tee hee)

[Mercedes]

Too bad, especially when it looked so lovely.

[Hillary]

This sounds magnificent - I would adore this flavor combination.

[Cyndy]

Helloooo Zarela. My total cuisine hero. I learned the fine details of cooking from your incredible books. And tasted the most amazingly surprisingly delicious dish at one of your party's in the '80's (huitlecoche casserole). I will try anything and everything that is in the realm of obtainable ingredients that you create or recreate. I know it is made with great love and unfathomable passion for the nurturing spiritual experience of a finely crafted dish. I will absolutely try this dish. and recommend to everyone to read your books... that read like water for chocolate. Incredible!

[Catherine]

Oh dear! Thank you for lying on the grenade, I won't forget it! Catherine, Blushing Hostess

[Andrea]

I actually really enjoyed the recipe!!