Crispy Chicken A L Orange And Brown Rice Recipes

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

CRISPY ORANGE CHICKEN

Steps:

• Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

ONE-POT CHICKEN AND BROWN RICE

Steps:

• Heat oil in a large pot over medium heat. Season chicken with salt and pepper and place into the pot. Cook until golden brown on both sides, 10 to 12 minutes total. Add onion and celery. Reduce heat to low, cover, and cook for 20 minutes.
• Add water, carrots, and bay leaf. Stir in rice and season with salt and pepper. Bring to a boil; reduce heat to low. Cover and cook until rice has absorbed almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

CHICKEN AND BROWN RICE

Steps:

• Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
• Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
• Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
• Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.

CRISPY CHICKEN A L'ORANGE AND BROWN RICE

Steps:

• Preheat oven to 375 degrees.
• Cook rice according to package and toss with the butter and chopped raw carrots. Spread the rice mixture in a large casserole dish sprayed with non-stick cooking spray.
• Sprinkle the orange juice over the rice and than place all the chicken pieces in a single layer over the rice and season with salt and pepper.
• Spread a layer of orange marmalade on the chicken and scatter the rest over the rice.
• Sprinkle the soy and honey over the chicken and rice.
• With the back of a wooden spoon, poke a few wholes in the rice to allow the juices from all the ingredients to get into the rice.
• Bake uncovered for 50 minutes and once browned, cover loosely with foil and let cook another 10 minutes until the chicken is cooked through and the rice is brown, bubbling and a little crusty on the edges.
• Enjoy!

ONE-POT CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.