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The City of Portland, Oregon

Fire & Rescue

Always Ready, Always There

Phone: 503-823-3700

Fax: 503-823-3710

55 SW Ash Street, Portland, OR 97204

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Firehouse Recipe of the Week: Sauteed Chicken with Ancho-Orange Sauce



Sauteed Chicken with Ancho-Orange Sauce 

Recipe courtesy of Retired Firefighter Mark Walkley, Station 7





  • 6 dried ancho chiles
  • 12 skinless chicken breasts
  • 4 bunches green onion, chopped (this recipe works equally well with pork)
  • 1 lime, juiced
  • 6 cups orange juice
  • 2 bunches cilantro, chopped
  • Flour for frying


  1. Soak the chiles in warm water for 20 minutes.
  2. Drain, discard the stems and seeds, and mince the rest.
  3. Next, season the flour well with salt and pepper.
  4. Dredge the meat.
  5. Brown the meat and transfer to a baking pan (keep warm).
  6. Remove excess oil from the frying pan.
  7. Cook the onions over moderate heat until softened.
  8. Add lime juice and cook until almost evaporated.
  9. Add minced ancho and sauté a minute.
  10. Add orange juice, season with salt and part of the cilantro.
  11. Cook until reduced by half.
  12. Pour over meat and garnish with the remaining cilantro.
  13. Bake uncovered until meat is done.




Did You Know?

Ancho chiles are flat, wrinkled, and heart shaped. The ancho is the sweetest of the dried chiles; and is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales.

PORTLAND FIRE & RESCUE Always Ready, Always There

June 2, 2010


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