Sunday, May 22, 2011

Orange Marmalade Glazed Chicken Over Rice

Whenever I hear the word "marmalade" I think of Paddington Bear.  One of my must watch cartoons from a million years ago.  Anyone else remember Paddington Bear wearing his rain coat.  It makes me smile.  This recipe does not come from Paddington but from Cheap. Fast. Good by Beverly Mills & Alicia Ross. 

3 chicken bullion cubes
1 1/3 long grain rice (or whatever amount your type of rice requires for 4 servings.  I used Jasmine rice and used 1 cup the package)
1 lb skinless, boneless chicken breasts
1 Tablespoon oil
1 large onion, chopped
1/3 cup fruit only marmalade
2 tablespoons Dijon mustard
3/4 cup dry white white (I used cooking wine)

1.  Place the bullion cubes in 2 2/3 cups water (or the amount needed to make your rice) in a covered medium-size saucepan and bring to a boil.  When the water boils, add the rice, stir, and reduce the heat to low.  Cover pan and simmer until the rice is tender, about 20 minutes.

2.  While chicken defrosts, heat the oil in an extra-deep skillet over medium heat.  Peel and coarsely chop the onion, adding it to the skillet as you chop.  Cook, stirring occasionally, until the onion begins to soften, about 3 minutes.

3.  Cut the chicken into bite sized pieces, adding them to the skillet as you cut.  Cook, stirring frequently, until the chicken is no longer pink about 5 to 6 minutes.

4.  Meanwhile, stir the marmalade and mustard together in a small bowl and set aside.

5.  As soon as the chicken is done, add the wine to the skillet and raise the heat to medium-high.  Boil, stirring to loosen any brown bits from the bottom of the pan, until the wine evaporates slightly, about 2 minutes.  Then reduce the heat to medium and add the marmalade-mustard mixture.  Stir until the ingredients are well mixed and the chicken is coated with sauce.  Serve the chicken over the hot rice.

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