Spicy Pineapple Orange Chicken with Spring Rice

This is one of those recipes that will be filed away in the ‘make once a month’ folder.  It’s that good!  The chicken is tender, the sauce is tangy with just the right amount of spice, and the rice is fluffy and sweet.  What more could you ask for?

The recipe is easy.  Get the chicken going and prepare the rice while it bakes.  Done. 

What recipes do you look forward to every spring?

Spicy Pineapple Orange Chicken with Spring Rice

 

Adapted from Every Day with Rachael Ray, April 2012

4 servings

FOR THE CHICKEN:

  • 8 skinless, boneless chicken thighs, trimmed of fat
  • 3 Tbsp honey mustard
  • 1 Tbsp honey
  • 1 tsp chili powder
  • 1/2 tsp ginger powder
  • 1 tsp salt
  • 6 oz. can pineapple – orange juice
  • pinch cayenne pepper

FOR THE RICE:

  • 2/3 cup jasmine rice
  • 1-1/2 tsp olive oil
  • 1-1/3 cup chicken broth
  • 1/2 tsp ginger powder
  • 1/2 tsp cumin
  • 2/3 cup frozen peas
  1. Preheat oven to 375°F.  Line a pan with foil and place a rack on top.
  2. Combine honey mustard, honey, chili powder, ginger and salt in a large bowl.  Toss the chicken in the sauce until coated.  Arrange on the prepared pan, making sure meat is completely coated with sauce.  Bake for 35 minutes.
  3. Meanwhile, heat oil in a small saucepan over medium-high heat.  Add the rice and toss to coat, about 1 minute.  Stir in the chicken broth, ginger and cumin.  Bring to a boil, reduce heat, cover and simmer for 15 minutes.  Add the peas on top of the rice, cover and let steam another 5 minutes.  Stir well, then place a towel over the top and cover with the lid.  Hold until ready to serve.
  4. Remove the chicken from the oven and set the pieces down on a plate tented with foil.  Pour accumulated juices into a 10-inch skillet and add the pineapple-orange juice and a pinch of cayenne pepper.  After a few minutes, add any juices that have accumulated on the plate to the liquid in the skillet.  Bring the liquid in the skillet to a boil over high heat, stirring constantly.  Cook until thickened, about 5 minutes.
  5. To serve, place chicken and rice on the plate, drizzle with sauce.

WELCOME, SPRING!!

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