Currant Orange Chicken Recipe

Summary

Difficulty LevelVery EasyHealth IndexAverage
MethodMain Ingredient

Ingredients

 Currant jelly1/2 Cup (16 tbs)
 1/4 cup frozen orange juice concentrate, thawed
 Cornstarch2 Teaspoon
 Dry mustard1 Teaspoon
 Dash bottled hot pepper sauce
 All purpose flour1/2 Cup (16 tbs)
 Salt1 Teaspoon
 Fryer chicken3 Pound
 Celery1 Cup (16 tbs), chopped
 Onion1/4 Cup (16 tbs), chopped
 Butter/Margarine1/4 Cup (16 tbs)
 2 tablespoons frozen orange juice concentrate, thawed
 Salt1/2 Teaspoon
 1 1/3 cups packaged precooked rice

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.
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