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home > recipes > meat > japanese chicken and rice
from Japan 1 to 1.5kg chicken pieces or chicken breast cut into pieces ¼ Cup Oil or Butter 1/8 teaspoon of pepper 1 medium onion, chopped 1 large garlic clove, minced 2 Cups chicken stock 1 Cup orange juice 1 ½ cups long-grain rice 1 green or red capsicum, 1 grated rind of one orange 1/4 Teaspoon Paprika pepper – Hot or sweet as desired 1/2 Teaspoon cumin - ground 1/2 Teaspoon oregano - dried 1 Tablespoon lemon juice - fresh 2 Tablespoon parsley - chopped 4 thin slices orange Melt butter or margarine in a large pot. Add chicken pieces and onion and capsicum. Sauté until onion is tender. Stir in orange juice. Simmer over low heat 1 minute to blend flavors. Add orange peel, Cumin, oregano, parsley, salt and pepper. Cook 1 minute then add broth and remaining ingredients. Bring to a boil then Reduce heat and cover. Simmer over low heat 30 minutes. Stir rice into liquid between pieces of chicken or remove chicken, stir in rice, then return chicken pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with Slices of Orange. Makes 6 to 8 servings. This dish is simmilar in cooking style to Chicken Kabsa but has very different flavour. If you like this then you will like Kabsa.

Japanese Chicken and Rice


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keyword: japanese
keyword: chicken
ethnicity: japanese
recipes for meat
recipes by steve1084
Email Address:
(posted June 11, 2009)

from Japan

1 to 1.5kg
chicken pieces or chicken breast cut into pieces
¼ Cup Oil or
Butter
1/8 teaspoon of pepper
1 medium
onion, chopped
1 large
garlic clove, minced
2 Cups
chicken stock
1 Cup
orange juice
1 ½ cups
long-grain rice
1
green or red capsicum,
1 grated rind of one
orange
1/4 Teaspoon
Paprika pepper – Hot or sweet as desired
1/2 Teaspoon
cumin - ground
1/2 Teaspoon
oregano - dried
1 Tablespoon
lemon juice - fresh
2 Tablespoon
parsley - chopped
4
thin slices orange

Melt butter or margarine in a large
pot. Add chicken pieces and onion and capsicum. Sauté until onion is tender. Stir in orange juice. Simmer over low heat 1 minute to blend flavors.

Add
orange peel, Cumin, oregano, parsley, salt and pepper. Cook 1 minute then add broth and remaining ingredients. Bring to a boil then Reduce heat and cover.

Simmer over low heat 30 minutes.

Stir
rice into liquid between pieces of chicken or remove chicken, stir in rice, then return chicken pieces to skillet. Cover. Simmer 30 minutes longer or until rice is tender. Garnish with Slices of Orange.

Makes 6 to 8 servings.

This dish is simmilar in cooking style to
Chicken Kabsa but has very different flavour. If you like this then you will like Kabsa.



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