Sunday, November 22, 2009

Orange Chicken and Rice

I will admit, this dish turned out to be something totally different than what I was expecting. The title and ingredients made me think this would be a lighter version of the kind of orange chicken you get from a Chinese takeout. It actually turned out to be a mildly-orange flavoured curry. Not at all Nate's kind of thing, but I found it enjoyable.

Orange Chicken and Rice

1 lb. boneless, skinless chicken pieces
2 tbsp. oil
1 med. onion, coarsley chopped
14.5 oz chicken broth
1.5 c. orange juice
1-3 tsp. curry
2 cloves garlic
dash of cinnamon
3 tbsp. raisins
1/2 c. frozen peas
1/2 c. rice, white or brown

1. Saute chicken and onion in oil until brown. Add broth, orange juice and seasonings. Cover and simmer 45 mins.

2. Add raisins, peas and rice to pot, lower the heat and cover.

3. Cook until rice is done, ~25 mins. Add water and broth if necessary.


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