Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
547
Calories
41g
Protein
5g
Fat
84g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Apricot | 1 medium (35g) | 17 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 broiler-fryer quarters (about 5 to 6 pounds)
- 1/4 teaspoon ground black pepper
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 cup orange juice
- 1/2 cup apricot preserves
- 1/3 cup catsup
- 2 tablespoons soy sauce
- 2 teaspoons dry mustard
- 1 green bell pepper, cut into thin strips
- 4 cups hot cooked rice (cooked in chicken broth)
- =
Directions
1
Sprinkle chicken with pepper. Place in greased baking dish, cover, and bake at 350 degrees 30 minutes.
2
Meanwhile, cook onion and garlic in butter in large skillet until tender. Add orange juice, preserves, catsup, soy sauce and mustard. Simmer 10 to 15 minutes.
3
Spoon about half of sauce over chicken. Return to oven and bake uncovered 20 minutes longer.
4
Spoon remaining sauce over chicken. Sprinkle with green pepper; bake 20 minutes longer. Serve chicken and sauce with hot rice.
Recipe sourced from
fandom