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Orange-Glazed Chicken with Rice Recipe

Orange-Glazed Chicken with Rice Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 1 hour 5 min. + standing YIELD:4-6 servings

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

  • 1. 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 each: 592 calories, 25g fat (8g saturated fat), 112mg cholesterol, 441mg sodium, 54g carbohydrate (24g sugars, 1g fiber), 36g protein.

Reviews for Orange-Glazed Chicken with Rice

Sort By :
MY REVIEW
kgelner User ID: 1606316 8175
Reviewed Jan. 27, 2013

"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..."

MY REVIEW
fed User ID: 1790707 31533
Reviewed Mar. 7, 2010

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

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Wine Pairings

Full-Bodied White Wine

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