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Receta Chicken Rice Orange
by Global Cookbook

Chicken Rice Orange
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Ingredientes

  • 1/4 c. shortening
  • 1/4 c. butter or possibly margarine
  • 1/2 c. all-purpose flour
  • 1 tsp salt
  • 1 tsp paprika
  • 1/4 tsp pepper
  • 2 x broiler or possibly fryer chickens cut up 2 1/2 to 3 pounds each
  • 2 c. orange juice
  • 1/4 c. dry sherry or possibly apple juice
  • 1 Tbsp. brown sugar
  • 2 tsp salt
  • 1 lrg onion thinly sliced
  • 1/2 c. green bell pepper minced
  • 1 x 6 oz can sliced mushrooms liquid removed
  • 1 1/2 c. boiling water
  • 1 c. white rice uncooked
  • 2/3 c. orange juice
  • 1/4 tsp allspice
  • 1 tsp salt

Direcciones

  1. To be made later when serving the meal
  2. Heat oven to 425 F. In oven, heat shortening and butter in 2 standard or possibly foil baking pans, 13x9x2 inches. Mix flour, 1 tsp. salt, the paprika and pepper. Coat chicken with flour mix. Place 1 chicken in each baking pan; turn to coat with shortening. Turn skin side up. Bake uncovered 30 min.
  3. Mix sauce ingredients in saucepan. Heat till mix boils; remove from heat and set aside.
  4. For topping, sprinkle half the onion, the green pepper and mushrooms on each chicken. Pour half the orange sauce on each chicken. Bake uncovered till done, about 30 min. Cold quickly. Wrap, label and freeze.
  5. To Serve - 45 min before serving, remove 1 pan Chicken-Rice Orange from freezer and unwrap.
  6. Heat the chicken uncovered in 375 F oven till warm, about 40 min.
  7. Prepare the orange rice by mixing the ingredients thoroughly in ungreased 1 or possibly 1 1/2 qt casserole or possibly in baking dish 10x6x2. Cover tightly; bake at 350 F till liquid is absorbed and rice is tender, 20 to 30 min.
  8. My Mom always had one of these in the freezer for my birthday. I recently found her old cookbooks and have had fun reliving the past. When I make this for my family, I will omit the bell pepper.
  9. NOTES : Store no longer than 3 months