Tangerine Chicken Recipe
Ingredients
| 2/3 cup dry white vermouth | ||
| Water | 3 Tablespoon | |
| Rosemary | 2 Tablespoon, crushed | |
| Flour | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1 /2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Concentrate | 1 Can (10oz), frozen | |
| 1-1/2 cups Brand Rice | ||
| Water | 1/3 Cup (16 tbs) (Tangerine Rice:) | |
| Salt | 1/2 Teaspoon (Tangerine Rice:) | |
| Butter/Margarine | 1/2 Tablespoon (Tangerine Rice:) | |
| 6 tablespoons tangerine- or orange-juice concentrate | ||
| Water | ||
| Chicken pieces | 4 Pound (Tangerine Rice:) | |
| Butter/Margarine | 3 Tablespoon (Tangerine Rice:) | |
| Vegetable oil | 3 Tablespoon (Tangerine Rice:) | |
| Tangerine Rice | ||
| 2 medium avocados, peeled and sliced lengthwise | ||
| Apricot | 1 Can (10oz), drained (Tangerine Rice:) | |
| 1 tablespoon dry white vermouth | ||
| Salt | 1 Teaspoon (Tangerine Rice:) | |
| Pepper | 1/4 Teaspoon (Tangerine Rice:) | |
| Dash of cinnamon | ||
| Frozen peas package | 1 , thawed (Tangerine Rice:) | |
| 1 (4-oz.) jar pimiento, drained and sliced | ||
| 1/4 cup chopped green onions with tops | ||
Directions
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.
Uncover.
Continue baking until thoroughly heated, about 10 minutes.
Garnish with avodaco slices and apricot halves.
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.
Uncover.
Continue baking until thoroughly heated, about 10 minutes.
Garnish with avodaco slices and apricot halves.
Chef
