Orange Chicken and Rice

 

The orange colored rice is from the orange juice and curry powder

A recipe from Polly Clingerman’s Dinner Companion  that we are all fond of it this recipe for Orange Chicken. The chicken is good, but the rice is really the star of this recipe. Bettie who really doesn’t like rice ate two helpings of it and asked to have it again. Easy, no need to brown the chicken, it cooks with the rice for a truly good meal.

Don’t let the curry spice scare you off, it just adds a warm flavor and color to the rice and chicken. This is a fast, tasty meal whether you are in a hurry or not. She suggests you could add nuts and raisins to the rice mixture before cooking. Haven’t tried that yet, if I do I will use golden raisins. 

Orange Chicken and Rice

Prep Time: 5 minutes   Cooking Time 25 minutes

2 to 3 teaspoons curry powder

1 ¼  teaspoon salt, divided

¼ teaspoon pepper

4 skinless, boneless chicken breasts or thighs

1 ½ cups orange juice (fresh squeezed if you have oranges)

1 cup raw rice

¾ cup water

1 tablespoon brown sugar

1 teaspoon dry mustard

1 tablespoon butter (optional)

Chopped parsley makes a nice garnish

 In a small bowl combine curry powder, ½ teaspoon salt, and pepper. Sprinkle over chicken pieces and rub in well. Set aside. In a 10 inch skillet combine the orange juice, rice, water, brown sugar, dry mustard, ¾ teaspoon salt and butter. Mix well. Place the seasoned chicken pieces on top of the rice in skillet and bring to a boil. Cover, lower heat and simmer for 20 minutes. Remove from the heat and let stand for 5 minutes. If there is still a small amount of liquid left return to heat and cook till it is absorbed. Sprinkle with parsley and serve.