Well…here I am. It’s only been, what, a month? Two months? I’ve been off in jam-land (check out my site here if you are interested in some nail swag!), as well as just dealing with the overwhelmingness of life, that my blog has slid to the back burner (no pun intended).
In any case, I will focus on the fact that I am here, not on how long I’ve been gone! BTW I went to two weddings last weekend and ate some pretty delicious food. The first one included paella, chicken skewers with an amazing red pepper sauce, and a delightful arugula salad, and the second one was catered by the Olive Garden! However, moving right along to this orange chicken from A Year of Slow Cooking…I made this several weeks ago when my good friend Kim came over for dinner. I totally adjusted the recipe though. First of all, I didn’t use my slow cooker. That was my main adjustment. I did it on the stove instead and it worked beautifully! Also – the orange taste was so strong in this dish, much moreso than previous times, when I’ve used actual oranges. I don’t drink orange juice, much less from concentrate, so it didn’t occur to me that the concentrated orange juice would really amp up the flavour here, but it did.
This was also the evening that I decided I needed a rice cooker, stat. Brown rice is pretty much all I buy, and pretty much IMPOSSIBLE for me to cook on the stove. I have followed the directions exactly, I have adapted them every which way…and nothing helps. After making up a batch of pure nastiness, I scoured my cupboards for some orzo.
Note: I’ve adjusted the following recipe due to my changes, but feel free to check out the original blog for the slow cooker version!
-3 boneless, skinless chicken breasts, cut into bite-size chunks
-6oz (1/2 can) frozen orange juice concentrate, thawed (no pulp)
-3tbsp brown sugar
-1tsp balsamic vinegar
-Dredge the chicken pieces with the flour, and shake off the excess.
-Heat olive oil in a large skillet on the stove and brown the chicken on all sides.
-In between checking on the chicken, combine the orange juice concentrate, brown sugar, balsamic vinegar, and ketchup and taste for flavour.
-Pour the sauce mixture over the chicken and let it all heat through.
-Serve with rice…or in my case…orzo.