Best 2 Baked Orange Chicken And Brown Rice Recipes
Embark on a culinary journey to tantalize your taste buds with our delectable Baked Orange Chicken and Brown Rice. This symphony of flavors combines the tangy zest of orange, the savory richness of chicken, and the nutty heartiness of brown rice. Our curated recipes offer a seamless guide to crafting this mouthwatering dish, ensuring a delightful experience for home cooks of all skill levels.
In the first recipe, we present a classic Baked Orange Chicken that captures the essence of this beloved dish. Marinated in a vibrant blend of orange juice, soy sauce, and aromatic spices, the chicken emerges from the oven with a crispy golden skin and a tender, juicy interior. The accompanying orange sauce, infused with honey and a touch of ginger, adds a luscious glaze that elevates the chicken to new heights of flavor.
For a healthier twist, our second recipe introduces Baked Orange Chicken with Brown Rice. This wholesome dish combines the zesty orange chicken with fluffy, nutritious brown rice, creating a well-balanced meal that satisfies both your taste buds and your health goals. The chicken, marinated in a lighter orange-soy sauce mixture, retains its moist texture while the brown rice provides a satisfying nutty flavor and texture.
Finally, our third recipe takes a creative turn with Orange Chicken Lettuce Wraps. These wraps transform the classic dish into a fun and portable finger food. The crispy orange chicken is nestled in crisp lettuce leaves, topped with a refreshing orange-cilantro sauce, and finished with a sprinkle of peanuts for added crunch. These wraps are perfect for parties, picnics, or a quick and easy weeknight dinner.
With these three diverse recipes, our Baked Orange Chicken and Brown Rice article caters to a range of preferences and occasions. Whether you seek a classic comfort food, a healthier alternative, or a creative twist, our culinary creations will delight your palate and make every meal a memorable occasion.
EARLONNE'S CHICKEN AND BROWN RICE
Layered with savory, satisfying flavors, this one-pan recipe was inspired by a dish Earlonne Woods regularly prepared for himself while incarcerated at San Quentin State Prison. Mr. Woods, a co-host of the popular Ear Hustle podcast, generally relied on kitchen connections to secure a raw chicken hindquarter. He'd boil it in a hot pot with whatever seasonings he had available, then use the resulting broth to rehydrate some instant brown rice. Offered as a cooking lesson to Mr. Woods, who is now an amateur home cook, this version instead relies on chicken legs browned in butter, a vibrant mix of spices and aromatics, and rich, homemade broth to pack in flavor. And just as the dish did when Mr. Woods served it, it may prompt your diner to compliment the meal: "You put your foot in it!"
Provided by Samin Nosrat
Categories dinner, grains and rice, poultry, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season the chicken generously with salt and pepper and leave it out at room temperature for at least 30 minutes or up to 1 hour. At the same time, add the brown rice to a bowl, cover with water and set aside to soak for at least 30 minutes or up to 1 hour.
- Adjust oven rack position to lower third and heat to 375 degrees.
- Make the spice mix: Add garlic powder, onion powder, coriander, paprika, cayenne, 1 tablespoon salt and 1 tablespoon pepper to a small jar or other lidded container and whisk to combine. Cover spice mix and set aside.
- Set a large (10- or 12-inch) cast-iron or other oven-safe skillet (preferably with a lid) over medium-high heat. Add 2 tablespoons butter and allow to melt. Working in batches if necessary to avoid crowding, carefully lay chicken legs in pan in a single layer, skin-side down, and cook until golden-brown, 4 to 6 minutes, then remove from pan and set aside on a plate, skin-side up. Meanwhile, drain the brown rice in a fine-mesh strainer, shaking to remove excess water; set aside.
- Add onions and celery to pan along with a generous pinch of salt. Reduce heat to medium and cook until vegetables are tender and lightly golden, 12 to 14 minutes.
- Return heat to medium-high, add remaining 2 tablespoons butter and allow to melt, then add rice and 4 teaspoons prepared spice mix. Toast rice until golden, about 90 seconds, then add stock and bay leaves.
- Bring to a boil, then taste and adjust for salt - the stock should be a little saltier than you are comfortable with. Turn off flame, nestle chicken legs into the pan, skin-side up, and cover with a lid or foil. (If using foil, take care to create a tight seal to prevent steam from escaping.) Place onto prepared rack in the oven.
- Check the pan after 15 minutes to make sure the liquid is at a steady simmer and adjust oven temperature as needed. Cook until rice absorbs the liquid and is tender and chicken is falling off the bone, about 80 to 90 minutes.
- Increase oven temperature to 450 degrees and remove lid or foil from pan. Adjust rack position to upper third of oven, and place pan on rack. Cook for 8 to 10 minutes until chicken skin is deep golden brown. Remove from oven, and allow to cool for 5 minutes before serving.
- In the meantime, prepare sauce: In a medium bowl, combine sour cream or yogurt, cilantro, jalapeño, garlic and 1/2 teaspoon salt. Stir, taste and adjust seasoning for salt. Serve with chicken and rice; garnish with cilantro.
- Cover and refrigerate leftover chicken, rice and sauce for up to 5 days. Cover and store remaining spice mix in a cool, dry place for up to 3 months.
EASY ORANGE CHICKEN WITH RICE
Make and share this Easy Orange Chicken With Rice recipe from Food.com.
Provided by Red Chef Mama
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 851.5, Fat 49.6, SaturatedFat 16.9, Cholesterol 287.2, Sodium 308.8, Carbohydrate 13.7, Fiber 0.3, Sugar 13.3, Protein 83
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around.
- Use fresh ingredients whenever possible: Fresh oranges, ginger, and garlic will give your orange chicken the best flavor.
- Don't overcrowd the pan: When you're cooking the chicken, make sure you don't overcrowd the pan. This will help the chicken cook evenly and prevent it from steaming.
- Cook the chicken until it's golden brown: Don't be afraid to cook the chicken until it's golden brown. This will give it a nice crispy texture and help it hold up better in the sauce.
- Use a good quality orange marmalade: The orange marmalade is a key ingredient in this recipe, so make sure you use a good quality one. Look for a marmalade that is made with real oranges and has a nice thick consistency.
- Serve the orange chicken over brown rice: Brown rice is a great way to soak up the delicious orange sauce. You can also serve the orange chicken with noodles or vegetables.
Conclusion:
This baked orange chicken and brown rice recipe is a delicious and easy weeknight meal. The chicken is tender and juicy, the sauce is sweet and tangy, and the brown rice is a great way to soak up all of the flavors. This recipe is sure to be a hit with your family and friends.
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