Zippy Orange Chicken And Rice Food

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

ORANGE CHICKEN AND VEGGIES WITH RICE

Steps:

• Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside., Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm., In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.

EASY ORANGE CHICKEN WITH RICE

Steps:

• Preheat oven to 375 degrees (farenheit).
• Sprinkle salt and pepper to taste over the chicken.
• Place the cut up chicken in a foil lined baking dish, skin side up.
• Bake in preheated oven for 35 minutes.
• In a medium saucepan combine the orange juice, butter and ginger, heat through.
• Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
• Meanwhile, cook rice according to package directions.
• Serve the chicken and sauce with the rice.

LUCKY AND RIPPY'S FAVORITE DOG FOOD

Steps:

• Place chicken, vegetables, and rice into a large saucepan or Dutch oven. Stir in water until the mixture is smooth. Place over medium-high heat and bring to a boil, stirring constantly.
• Reduce heat to medium-low, cover, and simmer until the rice is tender and all of the liquid has been absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

SPICY ORANGE CHICKEN & PINEAPPLE RICE

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken and bell peppers; cook and stir 5 min. or until chicken is done.
• Mix remaining dressing, juice, sugar, hot pepper sauce, cumin and garlic powder until blended. Add to chicken mixture; stir. Bring to boil.
• Remove from heat. Stir in rice and fruit; cover. Let stand 5 min.

ZIPPY ORANGE ROSEMARY CHICKEN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with nonstick cooking spray.
• Season chicken breasts with salt and pepper; place in prepared dish. Combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
• Bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).