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Hot and sweet chicken
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| Artist: |
_ |
| Categories: |
Chicken, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | -JUDI M. PHELPS | | 1
| tbsp | Grated orange peel | | 1
| cup | Orange juice | | 3
| tbsp | Lemon juice | | 2
| tbsp | Worcestershire | | 1
| tbsp | Dijon mustard | | 1/2
| tsp | Liquid hot pepper seasoning | | 1/2
| cup | Red currant jelly | | 1
| | Chicken (3 to 3-?lb), cut | | | -up | | 3
| cup | Rice, cooked and kept hot | | 1
| tbsp | Cornstarch mixed with | | 2
| tbsp | Water |
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Procedures:
| 1 | In a 1- to 1-?quart pan, combine orange peel, orange juice, lemon juice, worcestershire, mustard, hot pepper seasoning, and jelly. | | 2 | Stir over medium heat until jelly is melted. | | 3 | rinse chicken and pat dry. | | 4 | Then arrange chicken, except breast pieces, skin side up in a shallow 12 x 15-inch roasting pan; brush with some of the orange sauce. | | 5 | Bake, uncovered in a 400 °F. | | 6 | Oven for 20 minutes, basting with sauce after 10 minutes. | | 7 | Add breast pieces. | | 8 | Continue to bake, basting often, until meat near thighbone is no longer pink; cut to test (about 25 more minutes). | | 9 | arrange chicken and rice on a platter; keep warm. | | 10 | Skim and discard fat from pan juices; then add remaining orange sauce to pan. | | 11 | Add cornstarch mixture and bring to a boil over high heat, stirring. | | 12 | Serve sauce with chicken and rice. | | 13 | Makes 4 servings. |
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