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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
2 (6.2-ounce) packages long-grain and wild rice mix |
2 teaspoons salt, divided |
1/3 cup all-purpose flour |
1/2 teaspoon pepper |
1/2 teaspoon paprika |
6 skinned and boned chicken breast halves |
1/4 cup vegetable oil |
1 large sweet onion, diced |
1 (6-ounce) package chopped mixed dried fruit |
2 cups chicken broth |
1/2 cup frozen orange juice concentrate, thawed |
2 tablespoons grated fresh ginger |
1 teaspoon chili-garlic paste |
2 teaspoons cornstarch |
1/4 cup water |
Directions:
1. Prepare rice mix according to package directions, omitting seasoning packets; add 1 teaspoon salt. Set aside.
2. Combine flour, pepper, paprika, and remaining 1 teaspoon salt in a large bowl. Dredge chicken in flour mixture.
3. Cook chicken in hot oil in a skillet over medium heat about 2 minutes on each side. Remove from skillet; set aside.
4. Add onion to skillet; saute over medium-high heat, stirring often, 5 minutes. Stir in fruit and next 4 ingredients; bring to a boil.
5. Combine cornstarch and 1/4 cup water. Stir into fruit mixture; cook 1 minute.
6. Spoon rice into a lightly greased 13- x 9-inch baking dish. Place chicken over rice. Spoon fruit mixture over chicken.
7. Bake, covered, at 350° for 30 minutes.
8. Note: For testing purposes only, we used Mariani Harvest Medley for dried fruit.
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