Roasted Chicken with Orange and Christmas Rice – Santa Claus Recipe

Roasted Chicken With Orange


1 whole chicken

30g of salt

1 hot pepper

1 onion

1 bay leaf

2 cloves from India

Juice of 3 lemons

2 cups or 480ml orange juice

1 cup or 240 ml vegetable broth

15 g cornstarch

salt black pepper to taste

6 oranges

Method of preparation:

Process the vegetable broth, orange juice, lemon juice, onion, bay leaf, cloves, starch, black pepper and salt in a blender.

Put the chicken in this seasoning to marinate.

Carefully remove the liquid from the marinade and place it in a pan. Reserve.

Make a bed of orange slices and place the chicken on top so it doesn’t stick to the pan.

Place in a preheated oven at 190° for about 45 minutes.

Bring the marinade to low heat and cook slowly for about 7 minutes or until it forms a cream.

Serve with the chicken.

Christmas rice


200g cooked rice

200g shredded smoked chicken

50 g of dates

100g chickpeas

200 ml vegetable broth

2 garlic cloves

1 onion

15 g of butter

Parsley and chives

Salt and black pepper to taste

200g fresh mushrooms

Method of preparation:

Place the butter, garlic, onion, dates and smoked chicken in a heated pan.

Put the chickpeas together with the rice and the vegetable broth

Season with salt and pepper.

Put the parsley and the onion.

Finish with the chestnuts.

How about innovation in the Christmas recipe? Check out this cooking method

Chef Leonardo Roncon

Santa Receita, Monday to Friday, at 3.40pm

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