Baked Orange Chicken and Brown Rice

 

Baked Orange Chicken and Brown Rice

Preheat the oven to 190°C. Warmth 1 tablespoon of the oil in a huge nonstick skillet over medium-high warmth. Add the onions and cook, blending, until simply starting to brown and delicate, around 5 minutes.

Add the onions, chicken stock, rice, 1/4 cup of the squeezed orange, 2 teaspoons of the orange zing, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart heating dish and mix to join.

Throw the chicken with the leftover 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Settle the chicken into the rice combination. Cover the dish with foil and move it to the broiler, being mindful so as not to spill.

Spinach Risotto recipe

Heat for 55 minutes. Eliminate the foil and sprinkle the chicken with 2 tablespoons of the squeezed orange. Keep on preparing until the vast majority of the fluid has been ingested, the chicken is completely cooked and the rice is delicate, around 50 minutes more.

Shower the chicken with the excess squeezed orange. Sprinkle the mint, pine nuts and wanted measure of staying orange zing over the dish and serve.