Orange-Glazed Chicken with Rice

Name: Orange-Glazed Chicken with Rice
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4-6 servings.
Cuisine: Asian Appetizers, Asian Dinners
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

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.

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.

Reviews

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Average Rating:

kgelner

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...
fed

Mar 7, 2010

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