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Currant Orange Chicken Recipe
|Currant jelly||1⁄2 Cup (8 tbs)|
|Frozen orange juice concentrate||1⁄4 Cup (4 tbs), thawed|
|Dry mustard||1 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
|All purpose flour||1⁄2 Cup (8 tbs)|
|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|
|Precooked rice||1 1⁄3 Cup (21.33 tbs) (1 Package)|
Serving size: Complete recipe
Calories 4484 Calories from Fat 2261
% Daily Value*
Total Fat 252 g388.2%
Saturated Fat 87.8 g439.2%
Trans Fat 0 g
Cholesterol 1141.5 mg380.5%
Sodium 3965.3 mg165.2%
Total Carbohydrates 263 g87.8%
Dietary Fiber 5.1 g20.6%
Sugars 134.2 g
Protein 269 g537.5%
Vitamin A 77% Vitamin C 47.6%
Calcium 24.1% Iron 106.3%
*Based on a 2000 Calorie diet
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.