Orange-Glazed Chicken with Rice |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 king arthur unbleached 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:
1. 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. Yield: 4-6 servings.
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