Orange Chicken With Savory Pilaf Recipe
Ingredients
| Chicken breast halves | 4 | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Onions | 1/4 Cup (16 tbs), grated | |
| Orange rind | 1 Teaspoon, grated | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Sherry | 1/4 Teaspoon | |
| Ground red pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| Butter/Margarine | 1 Teaspoon | |
| Onions | 2 Tablespoon, minced | |
| Celery | 2 Tablespoon, minced | |
| Carrots | 1/4 Cup (16 tbs), shredded | |
| Raisins | 1/4 Cup (16 tbs) | |
| 3/4 cup long-grain brown rice | ||
| Wild rice | 1/4 Cup (16 tbs) | |
| Chicken stock | 2 Cup (16 tbs) | |
| Orange slices (garnish) | ||
| Parsley sprigs (garnish) | ||
Directions
Remove and discard the skin from the chicken.
Place the pieces, bone-side up, in a shallow 2-quart casserole.
In a 1-cup glass measure, combine the orange juice, grated onions, orange rind, cinnamon, allspice, sherry extract, red pepper, and bay leaf.
Pour over the chicken.
Cover and refrigerate for at least 4 hours.
One hour before serving, melt the margarine or butter in a 2-quart saucepan over medium heat.
Stir in the minced onions and celery.
Cook until the onions are translucent, about 5 minutes.
Stir in the carrots, raisins, brown rice, and wild rice.
Add the stock and bring to a boil over medium-high heat.
Reduce the heat to low, cover the pan, and cook for 45 minutes, or until all of the liquid has been absorbed.
Let stand, covered, until ready to serve.
About 30 minutes before serving, drain the chicken and discard the marinade (including the bay leaf).
Turn the chicken pieces meat-side up and cover with wax paper.
Microwave on high for 8 to 15 minutes, rotating the dish twice during this time, until the meat is no longer pink and the juices run clear when the chicken is pierced with a fork.
Cover with foil and let stand for 15 minutes.
Fluff the rice and serve with the chicken.
Garnish with the orange slices and parsley.
Place the pieces, bone-side up, in a shallow 2-quart casserole.
In a 1-cup glass measure, combine the orange juice, grated onions, orange rind, cinnamon, allspice, sherry extract, red pepper, and bay leaf.
Pour over the chicken.
Cover and refrigerate for at least 4 hours.
One hour before serving, melt the margarine or butter in a 2-quart saucepan over medium heat.
Stir in the minced onions and celery.
Cook until the onions are translucent, about 5 minutes.
Stir in the carrots, raisins, brown rice, and wild rice.
Add the stock and bring to a boil over medium-high heat.
Reduce the heat to low, cover the pan, and cook for 45 minutes, or until all of the liquid has been absorbed.
Let stand, covered, until ready to serve.
About 30 minutes before serving, drain the chicken and discard the marinade (including the bay leaf).
Turn the chicken pieces meat-side up and cover with wax paper.
Microwave on high for 8 to 15 minutes, rotating the dish twice during this time, until the meat is no longer pink and the juices run clear when the chicken is pierced with a fork.
Cover with foil and let stand for 15 minutes.
Fluff the rice and serve with the chicken.
Garnish with the orange slices and parsley.
Chef
