Friday, August 15, 2008

Simple and Tasty

When I came across this recipe, I was doubtful that it could be anything special because it sounded too simple. I made it, and it was wonderful! Even my hubby, who does not like mandarin oranges, enjoyed this dish. The kiddos like it too! And it is so quick to throw together that it may become a staple in our house.

Mandarin Chicken

1 1/2 c rice
2 pounds chicken (I have used legs, thighs, and breasts. It's all good.)
1 c orange juice
1 c water
1 c chicken broth (be careful, many have allergens in some form!)
1 T barbecue sauce of your choice
1/2 t salt
dash pepper
1 8.5 oz mostly drained mandarin oranges
paprika (optional)

Preheat oven to 375. Grease 13x9 pan.

Spread uncooked rice in prepared pan. Lay chicken on top.

Whisk orange juice, water, broth, and barbecue sauce together in a bowl. Pour over chicken. Sprinkle with salt and pepper. Top with oranges. Sprinkle with paprika if desired. Bake for 65 minutes, until chicken juices run clear and rice is tender. (Time will vary based on type of chicken used, bone-in chicken takes a bit longer.)

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