Baked Citrus Chicken with Rice Pilaf
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
- For Chicken
- 1 Tbsp grated Orange peel
- ½ cup Orange juice
- ⅓ cup honey
- ½ tsp hot crushed red pepper flakes
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 32 ozs Chicken drumstick
- For Vegetable and Rice Pilaf
- 1 Tbsp vegetable oil
- 2 cloves garlic cloves (minced)
- 1 cup Long grain rice
- 2 cups chicken stock
- 1 yellow pepper (diced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- ¾ cup frozen peas
- 2 scallions (thinly sliced)
- 2 slices cooked Bacon (chopped)
Preparation steps
1.
For Chicken:
2.
Preheat oven to 425°F / 220°C. In a large bowl, combine orange rind, juice, honey, hot pepper flakes, salt and pepper; add chicken, turning to coat.
3.
Place chicken in single layer in shallow casserole dish; pour marinade over top. Bake in 425°F / 220°C oven, basting twice, until chicken is glossy and golden and juices run clear when pierced, about 30 minutes.
4.
Vegetable and Rice Pilaf:
5.
In a heavy saucepan, heat oil over medium heat; saute garlic until fragrant, about 1 minute. Add rice; stirring to coat in oil, about 1 minute longer.
6.
Pour in stock, add yellow pepper, season with salt and pepper; bring to a boil. Reduce heat to low; cover and simmer for 15 minutes.
7.
Using a fork, stir in peas, bacon and green onions; cover and cook until rice is tender and liquid is absorbed, about 10 minutes longer.
8.
Transfer rice to a serving dish and arrange chicken on rice and serve.
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