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Chicken-Rice Orange Recipe
|Shortening||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|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|
|Onion||1 Large, thinly sliced|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||6 Ounce, drained|
Calories 1860 Calories from Fat 1144
% Daily Value*
Total Fat 127 g196%
Saturated Fat 39.9 g199.3%
Trans Fat 1.7 g
Cholesterol 540.5 mg
Sodium 2039 mg85%
Total Carbohydrates 40 g13.3%
Dietary Fiber 2.8 g11%
Sugars 18.1 g
Protein 130 g260.7%
Vitamin A 45.5% Vitamin C 155.2%
Calcium 11.7% Iron 42.4%
*Based on a 2000 Calorie diet
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.
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 375Â° 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.