Chicken and Orange Rice Recipe | Sweet and Tangy Family Favorite
Make this Chicken and Orange Rice Recipe with tender chicken, fluffy rice, and a sweet citrus orange sauce for an easy and flavorful family dinner.
Ingredients
- Chicken thighs bone-in, skin-on
- Long-grain white rice — 1½ cups.
- Fresh orange juice — from 2 large oranges about ¾ cup.
- Orange zest — 1 tablespoon.
- Chicken broth — 1½ cups.
- Garlic — 4 cloves minced.
- Olive oil — 2 tablespoons.
- Onion — 1 medium finely diced.
- Ground cumin — 1 teaspoon.
- Smoked paprika — ½ teaspoon.
- Salt and black pepper — to taste.
- Fresh parsley or cilantro — for garnish.
Instructions
Step 1: Season the Chicken
- Pat the chicken pieces dry with paper towels—season them generously with salt, pepper, smoked paprika, and cumin on both sides.
Step 2: Sear the Chicken
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Place the chicken skin-side down for 5 to 6 minutes—flip it once, cook for 2 more minutes, then transfer it to a plate.
Step 3: Build the Flavor Base
- In the same skillet with all that juice, reduce the heat to medium and add the chopped onion. Cook for 3 minutes. Add the garlic and stir for 30 seconds. Pour in the orange juice and let it boil and thicken for about a minute.
Step 4: Add Rice and Liquid
- Add the rice directly to the pot and stir until it is coated with the orange and onion mixture. Pour in the chicken broth. Add the orange zest while stirring.
Step 5: Nest the Chicken and Bake
- Arrange the roasted chicken pieces on top of the rice, skin-side up. Let the mixture simmer gently, then cover tightly with a lid or aluminum foil. Transfer it to a preheated oven. Bake for 30 to 35 minutes.
Step 6: Rest and Serve
- Remove from the oven and let it rest, covered, for 5 minutes before serving. Sprinkle fresh parsley or cilantro on top and serve directly from the pot.
Notes
Nutritional Information
- Calories: ~480 kcal
- Protein: 34g
- Carbohydrates: 42g
- Fat: 18g (saturated fat: 4g)
- Fibre: 1.5g
- Sodium: ~520mg