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Currant Orange Chicken

Fresh.n.Natural's picture
Ingredients
  Currant jelly 1⁄2 Cup (8 tbs)
  Frozen orange juice concentrate 1⁄4 Cup (4 tbs), thawed
  Cornstarch 2 Teaspoon
  Dry mustard 1 Teaspoon
  Bottled hot pepper sauce 1 Dash
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  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
  Salt 1⁄2 Teaspoon
  Precooked rice 1 1⁄3 Cup (21.33 tbs) (1 Package)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Method: 
Simmering
Ingredient: 
Chicken

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