Step-by-Step Instructions
1. Marinate the Chicken
In a small bowl, whisk together orange juice, lemon juice, honey, paprika, oregano, cumin, salt, and pepper.
Place chicken in a resealable bag or shallow dish and pour half the marinade over it. Reserve the rest for later.
Marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.
Remove chicken from marinade, pat dry, and sear on both sides until golden brown (about 3–4 minutes per side). Remove and set aside.
3. Build the Sauce
In the same skillet, sauté onion, garlic, and bell pepper until softened.
Add chicken broth and the reserved marinade. Bring to a simmer.
4. Finish Cooking
Return chicken to the skillet, cover, and simmer for 10–12 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Let the sauce thicken slightly, coating the chicken beautifully.
5. Serve and Enjoy
Sprinkle with fresh parsley or cilantro and serve hot. This dish pairs wonderfully with rice, roasted potatoes, or a fresh green salad.
Tips for the Best Results
Use chicken thighs for maximum flavor and tenderness.
Fresh citrus makes a big difference—don’t skip it.
Spice it up by adding a pinch of red pepper flakes or diced jalapeños.
Final Thoughts
The Central Valley Chicken Recipe is more than just a meal—it’s a celebration of California’s agricultural heartland. With bright citrus, fragrant herbs, and a touch of sweetness, this dish brings farm-fresh flavors straight to your table. Whether you’re cooking for family dinner or entertaining friends, it’s a recipe you’ll want to keep in your rotation
