Citrus Chicken and Rice Recipe
- 2 medium oranges, cut into wedges
- 1 medium green pepper, chopped
- 1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
- 1 cup orange juice
- 1/2 cup chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon molasses
- 1 teaspoon ground mustard
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper
- Hot cooked rice
- 1. Place oranges and green pepper in a 5-qt. slow cooker coated with cooking spray. Top with chicken. Combine the next seven ingredients; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve with rice. Yield: 4 servings.
1 each: 342 calories, 9g fat (2g saturated fat), 110mg cholesterol, 1016mg sodium, 25g carbohydrate (19g sugars, 1g fiber), 38g protein.
Reviews for Citrus Chicken and Rice
"After reading the reviews, I peeled the oranges. This would be much better in a skillet, I think. The chicken just dried out entirely too much in the crockpot. I used pineapple juice instead of orange because it's what I had on hand, and a red pepper because of preference. I also thickened the sauce with a little cornstarch."
"Have not made this chicken in such a long, long time so it's time to again. Seem to recall peeling orange beforehand."
"I read the reviews, I made it anyway... edible but not good. The chicken dried out, the orange rind was bitter. It's a waste of time and ingredients. I thought with Taste of Home's backing it couldn't be bad... IT WAS! I am disappointed in TOH!"
"We loved it. I peeled the oranges before cooking, and left everything else the exact way stated and it turned out great!"
"This recipe was awful. I thought it was going to be delicious, and it smelled really good, but when I opened up my crockpot it looked awful. Unfortunately it tasted just as bad as it looked. The sauce itself was pretty decent but everything else cooked poorly. If I ever made this again, I'd cook the sauce down in a pan, and saute the chicken on its own."
"I fixed this dish last week, it went together really easy, however I was undecided as to peel the oranges or not."
"The directions were not clear as to whether or not to peel the oranges. Leaving the rinds on left a bitter taste in the sauce, which was quite tasty before cooking. After cooking, the flavor was disappointing with the bitter aftertaste. If I make it again, I will peel the oranges next time or use mandarin oranges as suggested above."
"I made this and it was delicious, used boneless breasts instead of whole chicken, and a can of mandarin oranges instead of fresh oranges. I served mine with brown rice."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.