travis and jenn bartimus

Orange Glazed Chicken with Rice

1/2 cup flour
3/4 teaspoon salt
3 to 3 1/2 pounds chicken pieces (or use 1 broiler fryer chicken, cut up)
1 large orange, seedless
2 tablespoons vegetable oil
1 1/2 cups orange juice
1 teaspoon sugar
hot cooked rice
1 green onion, with green part, sliced

Combine flour and salt in a food storage bag or paper bag; add chicken
pieces, a few at a time, and toss to coat well. Reserve remaining flour
mixture. Grate 1 teaspoon of peel from orange; reserve. Peel the orange
and separate into sections. Cut each section into 4 pieces; set aside.

Heat oil in a large skillet over medium-high heat; add chicken pieces and
brown quickly on both sides, about 5 minutes. Combine reserved flour
mixture, orange peel, orange juice, and sugar; stir well. Stir orange
juice mixture into the skillet; cover, reduce heat to low, and continue
cooking for 25 to 30 minutes, or until chicken is tender. Prepare rice
while chicken is cooking. Spoon hot rice onto a serving dish; top with
chicken pieces. Stir orange pieces and green onion into the skillet; heat
through. Spoon a little of the sauce over the chicken and serve the rest
on the side.

Serves 4 to 5.
Jenn in Middle Missouri


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