Chicken-Rice Orange

19 ingredients
6 steps

Ingredients

  • 1 cup shortening
  • 1 cup butter or margarine
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 2 broiler or fryer chickens cut up 2 1/2 to 3 pounds each
  • 2 cups orange juice
  • 1 cup dry sherry or apple juice
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 onion thinly sliced
  • 1 cup green bell pepper chopped
  • 6 ounces sliced mushrooms drained
  • 1 cup boiling water
  • 1 cup white rice uncooked
  • 1 cup orange juice
  • 1 teaspoon allspice
  • 1 teaspoon salt

Directions

  1. 1
    Heat oven to 425 F. In oven, melt shortening and butter in 2 standard or foil baking pans, 13x9x2 inches. Mix flour, 1 teaspoons salt, the paprika and pepper. Coat chicken with flour mixture. Place 1 chicken in each baking pan; turn to coat with shortening. Turn skin side up. Bake uncovered 30 minutes.
  2. 2
    Mix sauce ingredients in saucepan. Heat until mixture boils; remove from heat and set aside.
  3. 3
    For topping, sprinkle half the onion, the green pepper and mushrooms on each chicken. Pour half the orange sauce on each chicken. Bake uncovered until done, about 30 minutes. Cool quickly. Wrap, label and freeze.
  4. 4
    To Serve - 45 minutes before serving, remove 1 pan Chicken-Rice Orange from freezer and unwrap.
  5. 5
    Heat the chicken uncovered in 375 F oven until hot, about 40 minutes.
  6. 6
    Prepare the orange rice by mixing the ingredients thoroughly in ungreased 1 or 1 1/2 quart casserole or in baking dish 10x6x2. Cover tightly; bake at 350 F until liquid is absorbed and rice is tender, 20 to 30 minutes.

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