Tangerine Chicken Recipe

Tangerine Chicken picture


Main Ingredient


 Dry white vermouth2⁄3 Cup (10.67 tbs)
 Water3 Tablespoon
 Rosemary2 Tablespoon, crushed
 Flour3⁄4 Cup (12 tbs)
 Salt1 1⁄2 Teaspoon
 Ground ginger1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Frozen tangerine juice concentrate/Orange juice concentrate6 Ounce, thawed (1 Can)
For tangerine rice
 Brand rice1 1⁄2 Cup (24 tbs)
 Water3 1⁄3 Cup (53.33 tbs)
 Butter/Margarine1 1⁄2 Tablespoon
 Tangerine juice concentrate/Orange juice concentrate6 Tablespoon
 Water2 Cup (32 tbs)
 Chicken pieces4 Pound
 Butter/Margarine3 Tablespoon
 Vegetable oil3 Tablespoon
For tangerine
 Avocados2 Medium, peeled and sliced lengthwise
 Canned apricot halves29 Ounce, drained (1 Can)
 Dry white vermouth1 Tablespoon
 Salt1 Teaspoon
 Cinnamon1 Dash
 Frozen peas10 Ounce, partially thawed (1 Package)
 Pimiento4 Ounce, drained and sliced (1 Jar)
 Chopped green onions with tops1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 6362 Calories from Fat 2052

% Daily Value*

Total Fat 236 g362.3%

Saturated Fat 67.3 g336.6%

Trans Fat 0 g

Cholesterol 1415 mg

Sodium 6663.8 mg277.7%

Total Carbohydrates 591 g196.8%

Dietary Fiber 67.6 g270.6%

Sugars 181.4 g

Protein 449 g897.6%

Vitamin A 309.2% Vitamin C 609.7%

Calcium 82.4% Iron 270.5%

*Based on a 2000 Calorie diet


In small bowl, combine vermouth, water and rosemary.
Let stand, covered, 1 hour.
In a medium bowl, mix flour, salt, ginger and pepper.
Reserve 6 tablespoons tangerine- or orange-juice concentrate for Tangerine Rice.
Add water to remaining concentrate to make 1/2 cup liquid.
Dip chicken pieces in liquid.
Drain and coat lightly with seasoned flour.
In a large skillet, heat butter or margarine and oil.
Add chicken pieces.
Brown well, turning to brown evenly.
Add vermouth-rosemary mixture.
Cover loosely.
Simmer until liquid evaporates, about 35 minutes.
Preheat oven to 375°F (190° C).
Spread Tangerine Rice over bottom of 13-1/2" x 8-1/2" baking dish.
Arrange chicken pieces on rice in a single layer.
Cover with aluminum foil, crimping it tightly to edges of dish.
Bake 20 minutes.
Continue baking until thoroughly heated, about 10 minutes.
Garnish with avodaco slices and apricot halves.