Baked Orange Chicken and Brown Rice

Baked Orange Chicken and Brown Rice

  • Level: Easy
  • Total: 2 hr 5 min
  • Prep: 15 min
  • Cook: 1 hr 50 min
  • Yield: Serves 4

This high-protein, entire grain dish is anything but difficult to put together. We adore utilizing chicken thighs, since they’re spending well disposed and remain soggy while heating with the rice.


  • 3 tablespoons additional virgin olive oil
  • 1 medium onion, cleaved
  •  and 1 3/4 mugs low-sodium chicken soup
  • 1 glass darker basmati rice
  • Pizzazz and juice of 2 navel oranges
  • Fit salt
  • Four 6-ounce boneless, skinless chicken thighs
  • Naturally ground dark pepper
  • 2 tablespoons slashed crisp mint
  •  and 2 tablespoons toasted pine nuts


Preheat the broiler to 375 degrees F. Warmth 1 tablespoon of the oil in an expansive nonstick skillet over medium-high warmth. Include the onions and cook, mixing, until simply starting to dark colored and delicate, around 5 minutes.

Include the onions, chicken stock, rice, 1/some the squeezed orange, 2 teaspoons of the orange get-up-and-go, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart heating dish and mix to consolidate.

Hurl the chicken with the rest of the 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Settle the chicken into the rice blend. Spread the dish with foil and exchange it to the broiler, being mindful so as not to spill.

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

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

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