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Chicken-Rice Orange

  Shortening 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Broiler fryer chicken 6 Pound (2 Chickens, 2.5 To 3 Pounds Each)
  Orange juice 2 Cup (32 tbs)
  Dry sherry/Apple juice 1⁄4 Cup (4 tbs)
  Brown sugar 1 Tablespoon
  Salt 2 Teaspoon
  Onion 1 Large, thinly sliced
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms 6 Ounce, drained

Heat oven to 425°.
In oven, melt shortening and butter in 2 standard or foil baking pans, 13 X 9X2 inches.
Mix flour,.1 teaspoon salt, the paprika and pepper.
Coat chicken with flour mixture.
Place 1 chicken in each baking pan; turn to coat with shortening.
Turn skin side up.
Bake uncovered 30 minutes.
Mix Sauce ingredients in saucepan.
Heat until mixture boils; remove from heat and set aside.
For Topping, sprinkle half the onion, the green pepper and mushrooms on each chicken.
Pour half the orange sauce on each chicken.
Bake uncovered until done, about 30 minutes.
Cool quickly.
Wrap, label and freeze.
45 minutes before serving, remove 1 pan Chicken Rice Orange from freezer and unwrap.
Have ready: ingredients for Orange Rice (right).
Heat chicken uncovered in 375° oven until hot, about 40 minutes.
Prepare Orange Rice (right).
Place rice and chicken on warm platter.
Pour orange sauce into a small pitcher and spoon off fat; serve with chicken and rice.
If desired, garnish with orange slices.

Recipe Summary

Side Dish

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Chicken-Rice Orange Recipe