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Tangerine Chicken

  Dry white vermouth 2⁄3 Cup (10.67 tbs)
  Water 3 Tablespoon
  Rosemary 2 Tablespoon, crushed
  Flour 3⁄4 Cup (12 tbs)
  Salt 1 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen tangerine juice concentrate/Orange juice concentrate 6 Ounce, thawed (1 Can)
For tangerine rice
  Brand rice 1 1⁄2 Cup (24 tbs)
  Water 3 1⁄3 Cup (53.33 tbs)
  Butter/Margarine 1 1⁄2 Tablespoon
  Tangerine juice concentrate/Orange juice concentrate 6 Tablespoon
  Water 2 Cup (32 tbs)
  Chicken pieces 4 Pound
  Butter/Margarine 3 Tablespoon
  Vegetable oil 3 Tablespoon
For tangerine
  Avocados 2 Medium, peeled and sliced lengthwise
  Canned apricot halves 29 Ounce, drained (1 Can)
  Dry white vermouth 1 Tablespoon
  Salt 1 Teaspoon
  Cinnamon 1 Dash
  Frozen peas 10 Ounce, partially thawed (1 Package)
  Pimiento 4 Ounce, drained and sliced (1 Jar)
  Chopped green onions with tops 1⁄4 Cup (4 tbs)

In small bowl, combine vermouth, water and rosemary.
Let stand, covered, 1 hour.
In a medium bowl, mix flour, salt, ginger and pepper.
Reserve 6 tablespoons tangerine- or orange-juice concentrate for Tangerine Rice.
Add water to remaining concentrate to make 1/2 cup liquid.
Dip chicken pieces in liquid.
Drain and coat lightly with seasoned flour.
In a large skillet, heat butter or margarine and oil.
Add chicken pieces.
Brown well, turning to brown evenly.
Add vermouth-rosemary mixture.
Cover loosely.
Simmer until liquid evaporates, about 35 minutes.
Preheat oven to 375°F (190° C).
Spread Tangerine Rice over bottom of 13-1/2" x 8-1/2" baking dish.
Arrange chicken pieces on rice in a single layer.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 20 minutes.
Continue baking until thoroughly heated, about 10 minutes.
Garnish with avodaco slices and apricot halves.

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Tangerine Chicken Recipe