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Categories:
chicken white wine orange rind orange juice onion stalks celery carrots vegetable oil ground cumin paprika salt black pepper red pepper rice
Viewed: 29 - Published at: 2 years agoIngredients
- 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
Method
- Arrange chicken in 12 x 8 x 2-inch casserole.
- Combine remaining ingredients except rice in large bowl; pour mixture over chicken.
- Cover and refrigerate overnight.
- Bake, covered, at 350° for 1 hour or until chicken is tender.
- Transfer chicken and vegetables to a warm serving platter and cover.
- Reduce cooking liquid over high heat, stirring for 1 or 2 minutes or until slightly thickened.
- Serve chicken on a bed of cooked rice or pasta.
- Arrange vegetables over chicken; spoon sauce over chicken and vegetables.
- Serves 6.
