Recipe: Orange Chicken with Brown Rice (with peppers, onions, and mushrooms) (1989)

ORANGE CHICKEN WITH BROWN RICE

2 tablespoons vegetable oil
2 tablespoons margarine or butter
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (2 1/2 to 3-pound) broiler-fryer chicken, cut up cups
4 cooked brown rice
1 medium onion, thinly sliced
1 small green bell pepper, chopped (about 1/2 cup)
1 (4 1/2 ounces) jar sliced mushrooms, drained
1 cup orange juice cup
1/4 dry white wine or apple juice
1 tablespoon packed brown sugar
1/2 teaspoon salt, divided use
Orange slices (optional garnish)

Heat oven to 425 degrees F.

Heat oil and margarine in rectangular baking dish, 13 x 9 x 2 inches, in oven until margarine is melted.

Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in baking dish.

Bake uncovered 30 minutes. Remove chicken; drain fat from baking dish.

Place rice in baking dish; arrange onion, green pepper and mushrooms on top. Arrange chicken, skin sides up, on vegetables. Mix remaining ingredients; pour over top.

Cover and bake until thickest pieces of chicken are done, 20 to 30 minutes.

Garnish with orange slices if desired.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Betty Crocker Summer Fresh Fruits and Vegetables, General Mills Inc., 1989