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Orange-Glazed Chicken with Rice

By: Irlenen Schauer  
"I've enjoyed cooking ever since I was a child. I can remember standing on a stool and watching Mother make bread on the old Hoosier cupboard. I prepared meals for 23 years at a retirement home and made this recipe often."

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Prep Time:
30 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/2 cup currant jelly
  • 1/2 cup cold water, divided
  • 1/4 cup orange juice concentrate
  • 2 tablespoons cornstarch
  • 1 teaspoon dry mustard
  • 1 dash hot pepper sauce
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 (3 1/2) pound broiler-fryer chicken, cut up
  • 2 tablespoons vegetable oil
  • RICE:
  • 1 cup diced celery
  • 1/4 cup chopped onion
  • 2 tablespoons butter or margarine
  • 1 1/3 cups water
  • 1 1/3 cups uncooked instant rice
  • 2 tablespoons orange juice concentrate
  • 1/2 teaspoon salt

Directions

  1. In a saucepan, combine jelly, 1/4 cup water and concentrate. Cook and stir on low until jelly is melted. Combine cornstarch and remaining water; gradually stir into jelly mixture along with mustard and hot pepper sauce. Bring to a boil, stirring constantly. Cook about 2 minutes more; remove from heat and set aside. Combine flour and salt; dredge chicken. In a skillet over medium heat, brown chicken in oil. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Pour sauce over chicken. Cover and bake at 350 degrees F for 20 minutes. Baste with sauce. Bake, uncovered, 45 minutes longer or until juices run clear. Meanwhile, in a saucepan, saute celery and onion in butter until crisp-tender. Add water; bring to a boil. Stir in rice, concentrate and salt. Cover and remove from the heat; let stand 5-7 minutes or until water is absorbed. Serve chicken over rice.
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