Chicken in Orange
"A light and tangy chicken recipe, with a flavorful orange sauce. I like to cut the chicken into bite-size pieces because it makes it easier to eat (Note:Cooking time may be reduced by about 10 min. if this step is added). Very simple and inexpensive...healthy, too:)"
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 fryer chickens or 4 whole chicken breasts (2 1/2-3 lb.)
- 2 tablespoons oil
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1 sliced onion
- 1⁄3 cup frozen orange juice concentrate, thawed
- 1⁄3 cup water
- 2 tablespoons brown sugar
- 2 tablespoons parsley flakes
- 1⁄2 teaspoon ginger
- hot, cooked white rice or hot, cooked brown rice
directions
- Brown chicken on all sides in hot oil.
- Sprinkle with salt and pepper.
- Optional step: Remove chicken from skillet, let cool, and cut into bite-size pieces, then return to skillet.
- Arrange onion over chicken.
- Combine OJ concentrate, water, brown sugar, parsley, and ginger.
- Pour over chicken and onion.
- Cover and simmer 35-40 minutes or until chicken is tender.
- Serve over hot, cooked rice.
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Reviews
-
This was very good. I followed the recipe exactly but served it over orange rice (#22503). This really made the dish pop with orange flavor and used up the rest of the frozen concentrated OJ. Thanks Manda -
My husband liked this, but I was not very fond of it. My children did not care for it at all. I think it needed a little more orange to it, but it was alright. I will make it again, but will modify it. -
Very good and forgiving. I had no ginger, so I skipped the ginger altogether, but it still turned out fabulous! Family loved it. Will have this again and again. Thanks for great recipe. -
tastes great, flavor was perfect.very easy to make. browned chicken in a grill mate, and used 1/4 teaspoon mild chili instead of paprika -
Substituted Orange Juice and cut down on the water. And used skinned boned breast and didn't even cut them up prior to baking. Easy and Yum!
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Tweaks
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Excellent dish...the only change I made is to replace water with chicken broth as it adds flavor...otherwise, great.
RECIPE SUBMITTED BY
Manda
Glen Burnie, MD
I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!)
I love the outdoors, and pride myself on being the master griller on the fire pit.
My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
