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Add a photoRaciónes: 6
Ingredientes
- 3 lb MEATY CHICKEN Pcs
- 1 tsp SALT
- 1/4 c. BUTTER
- 2 Tbsp. FLOUR
- 1 Tbsp. BROWN SUGAR
- 1/2 tsp CURRY Pwdr
- 1/8 tsp CINNAMON
- 1 x 1" PIECE OF GINGER ROOT
- 1Â 1/2 c. ORANGE JUICE
- 1/2 c. RAISINS
- 1/2 c. Minced PECANS
- 2 x ORANGES, CUT INTO WEDGES
- 4 c. Warm COOKED RICE
Direcciones
- SPRINKLE CHICKEN WITH 1/2 Tsp. SALT. HEAT BUTTER IN LARGE SKILLET AND BROWN CHICKEN Pcs. REMOVE CHICKEN FRON PAN. COMBINE FLOUR, 1/2 TEA- SPOON SALT, SUGAR, CURRY Pwdr AND CINNAMON. STIR INTO PAN DRIPPINGS TO MAKE A SMOOTH PASTE. Add in GINGER AND ORANGE JUICE. COOK, STIRRING CONSTANTLY Till SAUCE BUBBLES AND BEGINS TO THICKEN. RETURN CHICKEN TO PAN AND RAISINS. COVER AND COOK OVER LOW HEAT FOR 40 TO 50 Min, Till CHICKEN IS TENDER AND COOKED THROUGH. Add in NUTS AND ORANGE SLICES. HEAT THROUGH.
- SPOON COOKED RICE ONTO LARGE PLATTER AND TOP WITH CHICKEN Pcs AND SOME OF THE SAUCE. SERVE REMAINING SAUCE ON THE SIDE IN A GRAVY BOAT.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 6 servings | |
| Calories 657 | |
| Calories from Fat 310 | 47% |
| Total Fat 34.89g | 44% |
| Saturated Fat 11.92g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 554mg | 23% |
| Potassium 586mg | 17% |
| Total Carbs 52.06g | 14% |
| Dietary Fiber 1.7g | 6% |
| Sugars 15.83g | 11% |
| Protein 33.19g | 53% |
