Orange-Glazed Chicken with Rice Recipe

Orange-Glazed Chicken with Rice Recipe photo by Taste of Home

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I've enjoyed cooking ever since I was a child. I can remember standing on a stool and watching Mother make bread on the old Hoosier cupboard. I prepared meals for 23 years at a retirement home and made this recipe often.

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Orange-Glazed Chicken with Rice Recipe

Prep: 30 min. Bake: 1 hour 5 min. + standing

Yield: 4-6 Servings

30 65 95

Ingredients

1/2 cup currant jelly
1/2 cup cold water, divided
1/4 cup thawed orange juice concentrate
2 tablespoons cornstarch
1 teaspoon ground mustard
Dash hot pepper sauce
1/2 cup all-purpose flour
1/4 teaspoon salt
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2 tablespoons vegetable oil
RICE:
1 cup diced celery
1/4 cup chopped onion
2 tablespoons butter
1-1/3 cups water
1-1/3 cups uncooked instant rice
2 tablespoons orange juice concentrate
1/2 teaspoon salt

Directions

In a saucepan, combine jelly, 1/4 cup water and concentrate. Cook and stir on low until jelly is melted. Combine cornstarch and remaining water; gradually stir into jelly mixture along with mustard and hot pepper sauce. Bring to a boil, stirring constantly. Cook about 2 minutes more; remove from heat and set aside. Combine flour and salt; dredge chicken. In a skillet over medium heat, brown chicken in oil. Place in a greased 13-in. x 9-in. baking dish. Pour sauce over chicken. Cover and bake at 350° for 20 minutes. Baste with sauce. Bake, uncovered, 45 minutes longer or until juices run clear. Meanwhile, in a saucepan, saute celery and onion in butter until crisp-tender. Add water; bring to a boil. Stir in rice, concentrate and salt. Cover and remove from the heat; let stand 5-7 minutes or until water is absorbed. Serve chicken over rice. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 592 calories, 25 g fat (8 g saturated fat), 112 mg cholesterol, 441 mg sodium, 54 g carbohydrate, 1 g fiber, 36 g protein.

Originally published as Orange-Glazed Chicken with Rice in Country December/January 1996, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Orange-Glazed Chicken with Rice

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Reviewed on Jan. 27, 2013 by kgelner

I loved the sauce but don't see the point of cooking it so long. The next time I make this, I would make the sauce, cook strips of chicken in a frying pan, then pour the sauce over the chicken on a bed of rice. Add a touch of extra hot sauce for a powerful experience...

Reviewed on Mar. 07, 2010 by fed

this is so easy and tastes great! it's a keeper.