Hot & sweet chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1 | tablespoon | Grated orange peel |
| 1 | cup | Orange juice |
| 3 | tablespoons | Lemon juice |
| 2 | tablespoons | Worcestershire |
| 1 | tablespoon | Dijon mustard |
| ½ | teaspoon | Liquid hot pepper seasoning |
| ½ | cup | Red currant jelly |
| 1 | Chicken (3 to 3-1/2 lb); cut up | |
| 3 | cups | Rice; cooked and kept hot |
| 1 | tablespoon | Cornstarch mixed with |
| 2 | tablespoons | Water |
Directions
In a 1- to 1-½ quart pan, combine orange peel, orange juice, lemon juice, Worcestershire, mustard, hot pepper seasoning, and jelly. Stir over medium heat until jelly is melted.
Rinse chicken and pat dry. 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. Bake, uncovered in a 400 degree F.
oven for 20 minutes, basting with sauce after 10 minutes. Add breast pieces. Continue to bake, basting often, until meat near thighbone is no longer pink; cut to test (about 25 more minutes).
Arrange chicken and rice on a platter; keep warm. Skim and discard fat from pan juices; then add remaining orange sauce to pan. Add cornstarch mixture and bring to a boil over high heat, stirring.
Serve sauce with chicken and rice. Makes 4 servings. Source: Sunset Poultry Cookbook.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...