Orange Glazed Chicken with Rice
1/2 cup flour
3/4 teaspoon salt
3 to 3 1/2 pounds chicken pieces (or use 1 broiler fryer chicken, cut up)
1 large orange, seedless
2 tablespoons vegetable oil
1 1/2 cups orange juice
1 teaspoon sugar
hot cooked rice
1 green onion, with green part, sliced
Combine flour and salt in a food storage bag or paper bag; add chicken pieces, a few at a time, and toss to coat well. Reserve remaining flour mixture. Grate 1 teaspoon of peel from orange; reserve. Peel the orange and separate into sections. Cut each section into 4 pieces; set aside. Heat oil in a large skillet over medium-high heat; add chicken pieces and brown quickly on both sides, about 5 minutes. Combine reserved flour mixture, orange peel, orange juice, and sugar; stir well. Stir orange juice mixture into the skillet; cover, reduce heat to low, and continue cooking for 25 to 30 minutes, or until chicken is tender. Prepare rice while chicken is cooking. Spoon hot rice onto a serving dish; top with chicken pieces. Stir orange pieces and green onion into the skillet; heat through. Spoon a little of the sauce over the chicken and serve the rest on the side. Serves 4 to 5.
1/2 cup flour
3/4 teaspoon salt
3 to 3 1/2 pounds chicken pieces (or use 1 broiler fryer chicken, cut up)
1 large orange, seedless
2 tablespoons vegetable oil
1 1/2 cups orange juice
1 teaspoon sugar
hot cooked rice
1 green onion, with green part, sliced
Combine flour and salt in a food storage bag or paper bag; add chicken pieces, a few at a time, and toss to coat well. Reserve remaining flour mixture. Grate 1 teaspoon of peel from orange; reserve. Peel the orange and separate into sections. Cut each section into 4 pieces; set aside. Heat oil in a large skillet over medium-high heat; add chicken pieces and brown quickly on both sides, about 5 minutes. Combine reserved flour mixture, orange peel, orange juice, and sugar; stir well. Stir orange juice mixture into the skillet; cover, reduce heat to low, and continue cooking for 25 to 30 minutes, or until chicken is tender. Prepare rice while chicken is cooking. Spoon hot rice onto a serving dish; top with chicken pieces. Stir orange pieces and green onion into the skillet; heat through. Spoon a little of the sauce over the chicken and serve the rest on the side. Serves 4 to 5.
MsgID: 3120728
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes/9-16 & 17
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes/9-16 & 17
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Assorted Recipes/9-16 & 17 |
Betsy at Recipelink.com | |
2 | Recipe: Orange Glazed Chicken with Rice |
Gladys/PR | |
3 | Recipe: Chicken Cacciatore |
Gladys/PR | |
4 | Recipe: Chicken and Mushroom Casserole |
Gladys/PR | |
5 | Recipe: Chicken Curry Casserole |
Gladys/PR | |
6 | Recipe: Arroz Con Pollo (Stewed Chicken and Rice) - Easy |
Gladys/PR | |
7 | Recipe: Chicken Macaroni |
Gladys/PR |
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