Orange Chicken With Spanish Rice or Couscous

 

Ingredients

One whole chicken, 3- 4 lbs, cut into 8 pieces

6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)

1 onion, chopped

1/2 of a 7-ounce can of chipotle chili peppers in adobo

3 cloves garlic, chopped

1/3 cup chopped fresh cilantro

1 sprig fresh rosemary (or 1 teaspoon dried)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried oregano

1 teaspoon salt

2 tablespoons olive oil

Chopped fresh parsley and orange slices for garnish

Directions

In a blender or food processor, combine the chopped oranges or juice, onion, chipotle in adobo, garlic, cilantro,  thyme, oregano, and salt. Pulse a few times to make a coarse purée.

Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer 

bag. Refrigerate overnight.

Preheat the oven to 325 degrees F.

Heat olive oil in a large cast iron pan or deep ovenproof skillet on medium high heat. Remove chicken pieces from the marinade. Working in batches, brown the chicken pieces for 5 minutes on each side 

side.

Return all the chicken to the skillet. Aced remains g seasonings and marinade.

Bake for 46-60 minutes until chicken registers 165 F on a meat thermometer. Garnish with orange wedges and rosemary sprigs.

Serves 6.

Spanish Rice  or Couscous

Ingredients

2 tablespoons olive oil 

1 onion, chopped fine

1 garlic clove, minced

2 cups white rice or couscous 

3 cups chicken stock

1 heaping tablespoon tomato paste 

Pinch of oregano 

1 teaspoon salt

Directions 

In a large skillet, coat the rice or couscous in olive oil, over medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

Add stock, tomato paste, oregano, and salt. Bring to a simmer. Cover. Lower heat and cook rice 20 minutes..

Turn off heat and let sit for 5 minutes.

Fir couscous

Simmer for 15 minutes and let rest for 5 minutes. Fluff with a fork.

Serves 4 to 6.