Orange Glazed Chicken with Rice recipe

Orange Glazed Chicken with Rice is Easy to prepare and everyone love cooking. Today I decided to share my delicious Orange Glazed Chicken with Rice to get you ready for the Christmas Day. This classic baked orange glazed chicken is easy to prepare and delicious. Serve the Orange Glazed Chicken with Rice with biscuits, rice, toast points, or puff pastry shells. 

This homemade orange glazed chicken recipe oven is easy to make with help of very simple ingredients. The Orange Glazed Chicken with Rice gets its zest from its spices and cooking method. Here is one of my favorite quick and easy chicken recipes Orange Glazed Chicken with Rice, the top 10 on this site.

This Orange Glazed Chicken with Rice also known as one baked orange glazed chicken makes the best flavorful all time comfort dish.  Orange Glazed Chicken with Rice can be made in less than 40-50 minutes including prep time.  Check below recipe for step by step directions of preparation of how to make orange glazed chicken with rice

Orange Glazed Chicken with Rice recipe


Orange Glazed Chicken with Rice ingredients

  1. 1/2 cup currant jelly
  2. 1/2 cup cold water, divided
  3. 1/4 cup orange juice concentrate 2 tablespoons cornstarch
  4. 1 teaspoon dry mustard
  5. 1 dash hot pepper sauce 1/2 cup all-purpose flour 1/4 teaspoon salt
  6. 1 (3 1/2) pound broiler-fryer chicken, cut up
  7. 2 tablespoons vegetable oil 

RICE:

  1. 1 cup diced celery
  2. 1/4 cup chopped onion
  3. 2 tablespoons butter or margarine
  4. 1 1/3 cups water
  5. 1 1/3 cups uncooked instant rice
  6. 2 tablespoons orange juice concentrate
  7. 1/2 teaspoon salt 


Orange Glazed Chicken with Rice cooking method:


  1. In a saucepan, combine jelly, 1/4 cup water and concentrate. Cook and stir on low, until melted jelly. Combine cornstarch and remaining water; gradually stir jelly mixture along with mustard and hot pepper sauce. Bring to a boil, stirring constantly.
  2. Cook about 2 minutes more; Remove from heat and set aside. Flour and salt; Dredge chicken. In a skillet over medium heat, brown chicken in oil. In a greased 13-in. x 9-in. x 2 in. baking dish. Pour sauce over chicken. Cover and bake at 350 degrees F for 20 minutes.
  3. Baste with sauce. Bake, uncovered, until juices run 45 minutes longer, or clear. Meanwhile, in a saucepan sauté celery and onion in butter until crisp-tender. Add water; bring to a boil. Stir in rice, concentrate and salt. 
  4. Cover and remove from the heat; let let stand 5-7 minutes or until the water is absorbed. Serve chicken over rice.
Location: United States

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