Curried orange chicken
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Curry powder |
| ½ | teaspoon | Salt |
| dash | Pepper | |
| 2 | Boned chicken breast halves | |
| ⅔ | cup | Orange juice |
| ⅔ | cup | Water |
| ½ | cup | Raw converted rice |
| 1 | teaspoon | Brown sugar |
| ½ | teaspoon | Dry mustard |
| 1 | tablespoon | Chopped parsley |
Directions
Combine curry powder, ¼ teaspoon of the salt, and the pepper.
Remove skin from chicken. Rub seasonings onto top and bottom surfaces of each chicken piece; set aside. Combine remaining salt, juice, water, rice, brown sugar, and mustard in 8-inch skillet; mix well. Bring to a boil. Arrange chicken over rice.
Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Sprinkle with parsley.
Per serving: 335 calories; 28g protein; 49g carbohydrate; 3g fat (8% of calories); 59 mg cholesterol; 587 mg sodium.
Source: Uncle Ben's Rice pamphlet.
Posted on GEnie by Pattye Zensen (PATTYE) on 06/29/93.
From the recipe files of Rosanne Troxel, Lenexa, Kansas USA (tjfm10c@...)