Orange Chicken

Name: Orange Chicken
Ingredients: 1 (3 1/2 lb.) chicken, skinned and cut into pieces; 1 c. dry white wine; 2 Tbsp. grated orange rind; 1 1/2 c. fresh orange juice; 1 large onion, thinly sliced; 2 stalks celery, thinly sliced; 4 carrots, thinly sliced; 3 Tbsp. vegetable oil; 1 tsp. ground cumin; 1 tsp. paprika; 1 1/2 tsp. salt; 1/4 tsp. black pepper; 1/8 tsp. red pepper; hot cooked rice or pasta

14 ingredients

9 steps

Ingredients

1 (3 1/2 lb.) chicken, skinned and cut into pieces
1 c. dry white wine
2 Tbsp. grated orange rind
1 1/2 c. fresh orange juice
1 large onion, thinly sliced
2 stalks celery, thinly sliced
4 carrots, thinly sliced
3 Tbsp. vegetable oil
1 tsp. ground cumin
1 tsp. paprika
1 1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
hot cooked rice or pasta

Directions

1

Arrange chicken in 12 x 8 x 2-inch casserole.
2

Combine remaining ingredients except rice in large bowl; pour mixture over chicken.
3

Cover and refrigerate overnight.
4

Bake, covered, at 350° for 1 hour or until chicken is tender.
5

Transfer chicken and vegetables to a warm serving platter and cover.
6

Reduce cooking liquid over high heat, stirring for 1 or 2 minutes or until slightly thickened.
7

Serve chicken on a bed of cooked rice or pasta.
8

Arrange vegetables over chicken; spoon sauce over chicken and vegetables.
9

Serves 6.