Currant Orange Chicken
|Currant jelly||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs), thawed|
|Dry mustard||1 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Broiler fryer chicken||3 Pound, cut up (Ready To Cook)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen orange juice concentrate||2 Tablespoon, thawed|
|Precooked rice||1 1⁄3 Cup (21.33 tbs) (1 Package)|
In a saucepan, combine jelly, 1/4 cup orange juice concentrate, and 1/3 cup water; cook and stir till smooth.
Blend cornstarch, dry-mustard, and bottled hot pepper sauce with 1 tablespoon cold water; stir into jelly mixture; cook and stir till mixture thickens; set aside.
Combine flour and 1 teaspoon salt in paper bag.
Add 2 or 3 pieces of chicken at a time; shake to coat.
Brown in hot fat over medium heat, turning occasionally.
Drain excess fat: add the currant-orange sauce.
Cover; simmer over very low heat 45 minutes or till tender; baste occasionally with sauce.
Serve with Orange Rice: Cook celery and onion in butter till tender.
Add 2 tablespoons orange juice concentrate, 1 1/4 cups water, and 1/2 teaspoon salt: bring to boil.
Add rice; continue cooking as directed on package.