Main Dishes

Roast Chicken with Rice

1 (2 ½-3 lb) broiler-fryer

2 tablespoons light corn syrup

1/2 teaspoon grated orange rind

1 tablespoon orange juice

1/2 teaspoon ground ginger

1 (16 oz) can chicken broth

1 (6.25 0z) package quick cooking long-grained and wild rice mix, uncooked

1 tablespoon dried onion flakes

1 (3oz) can sliced mushrooms, drained

Place chicken, breast side up, in a lightly greased roasting pan.  Bake at 375 for 1 hour.

Combine corn syrup and next 3 ingredients. Brush half of the corn syrup mixture over chicken, reserving remaining mixture;  Bake 10 additional minutes or until done; brush with remaining corn syrup mix.  Keep chicken warm.

Combine chicken broth, rice mix (including seasoning package), and onion flakes;  cook according to package direction.  Remove from heat, and stir in mushrooms.

Place rice on a serving platter; top with chicken. 

Nancy Lance (Lydia’s Mother-in-law)

Eagle River, Alaska

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