Orange Chicken Oaxaca – Celebrating Mexican Cuisine

In the province of Oaxaca in southern Mexico, chicken and other meats are often cooked with fruit and the spices that complement fruit. This area of Mexico has a little of everything, including mountains, very fertile valleys, and a mild climate. An abundance of produce and its famous chocolate make this area home to one of the most interesting cuisines of Mexico. Below is a tasty home-style chicken dish that I like. It’s easy and relatively quick to fix. Using orange rind rather than orange juice gives you that flavor punch but with much less acid. I serve it with rice or corn tortillas.

Orange Chicken Oaxaca (Serves 4)


  • 3 Tbsp. corn oil, divided
  • 1/2 cup chopped green onion (see note)
  • 2 cloves garlic, sliced
  • pieces of chicken (breasts or thighs) for four people
  • 1 cup water
  • 1 tsp. freshly grated orange rind
  • 1/2 tsp. cinnamon
  • 1/8 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 1/4 tsp. salt, or to taste


In a large skillet, saute the green onion and sliced garlic in 2 Tbsp. of the corn oil until they begin to turn golden.Remove and set aside.

Wash chicken pieces and pat dry.

Add the remaining tablespoon of oil to the skillet and brown the chicken pieces.

Add the water and remaining ingredients to the skillet, stirring to mix.

Cover and cook over medium heat until the chicken is cooked through, about 35 minutes.

Note: Green onions are safer than bulb onions, and chives are safer still. If you use chives, you might want to use onion salt in place of the regular salt. Frying the onion until it begins to turn brown (as opposed to just throwing in raw onion and letting it boil) helps make it more bladder friendly.

By | 2017-07-14T18:08:01+00:00 March 21st, 2017|Main Dish, Mexican, Poultry|Comments Off on Orange Chicken Oaxaca – Celebrating Mexican Cuisine

About the Author:

Bev Laumann authored the first formal cookbook for interstitial cystitis: A Taste of the Good Life – A Cookbook for an IC Diet which has helped thousands of patients navigate the complex dietary demands of IC. A former IC support group leader (Orange County, CA), Bev was one of the first to create a formal IC foods list and developed the three column format of “Safe” “Try It” and “Caution” food lists which, over the years, have been expanded greatly. Also the author of the “Fresh Tastes by Bev” feature column, she is one of the most knowledgeable and respected patient advocates in the USA.