Citrus Chicken with Rice

Today while browsing through Whole Foods I suddenly had an urge for some citrusy chicken and brown rice.  I think it was because it has been a little gloomy in Houston and now finally today the sun came out and it was a decent day. This recipe is a spin off of my orange chicken recipe.

Cook Time: 35 Minutes
Yields: 2 Servings

INGREDIENTS:

• 2 Boneless Skinless Chicken Breasts
• 1/2 Medium Yellow Onion (chopped)
• 2 Cloves of Garlic
• 1/2 Cup Orange Juice
• 1 Lemon (juiced)
• 1 TSP Ginger
• Salt and Pepper
• 1 TBSP Parsley
• 2 TSP Soy Sauce
• 1 TBSP Orange Marmalade
• 1 QT Chicken Stock (1 Cup for Rice)
• 1 Bunch Green Onions (chopped)
• 1 TSP EVOO

PREPARATION:

Marinate chicken in a Ziploc bag for a few hours with the following...1/2 of the orange juice, 1 TSP Soy Sauce, 1/2 TSP Ginger, 1/2 the Parsley, salt and pepper.

In a medium saute pan heat the EVOO over medium high heat, cook the marinated chicken until golden brown on both sides (5 Minutes a side). Remove from pan and reserve on a plate.

In the same pan saute the onions until transparant (2-3 minutes) add garlic and saute until fragrant (about 30 seconds). Slowly pour in the chicken stock, orange juice, and lemon juice (scraping the bottom of the pan to loosen up the chicken bits). Spoon in the orange marmalade, soy sauce, and the remaining spices.  Bring mixture up to a boil and add the chicken to sauce and let simmer with cover on for 15 minutes or until the chicken is cooked thouroughly and the sauce has reduced by half. 

BROWN RICE:

• 1 Cup of Chicken Stock
• 1 Cup Water
• 1 Cup Rice

Bring the liquids up to a boil, add rice and let simmer with lid off for 45 minutes or until rice is cooked. You might have to add more hot water as the liquid dissolves. When ready, fluff with fork and fold in the green onions.

TO SERVE:

Transfer chicken breast to a plate, spoon some rice along the side and pour the sauce over top of both. Pair with your favorite vegetables (tonight we are having sauteed baby carrots). ENJOY!!

HELPFUL TIPS:

• Have flour nearby in case you want to thicken the sauce. Dissolve it in cold water before adding it to the hot liquid to avoid clumping.
• To add Spiciness to the sauce you can add 1 TSP of red pepper flakes.