Orange Pecan Chicken With Rice |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This was a recipe that I tossed together after talking with my friend Cheryl. Hers is a bit different, though it was the inspiration. The larger the can of mandarin oranges, the better, but using three small cans will do. If you don't have a garlic press, diced garlic will work. Ingredients:
1 1/2 cups jasmine rice (or another long grain rice) |
3 cups chicken broth |
1/4 cup canola oil |
3/4 lb chicken breast, cubed |
3 garlic cloves, pressed |
1/2 cup pecans |
16 ounces mandarin oranges |
1/2 teaspoon ground rosemary |
1 tablespoon flour |
Directions:
1. While rice is cooking in the chicken broth, prepare the chicken as directed below.
2. Brown the chicken in the canola oil.
3. Add garlic to chicken and toss while still on low heat.
4. Pour juice from mandarin oranges into pan and simmer on low.
5. Add 1 c oranges and the pecans.
6. Pour some of the warm broth into a heat proof bowl or cup. Add flour to broth and mix well.
7. Return broth with flour to pan and mix well.
8. Sprinkle with rosemary, adjusting amount to suit your taste.
9. Once gravy has thickened, serve chicken mixture over rice.
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