Crispy Chicken a L Orange and Brown Rice
Elevate your weeknight dinner game with this irresistible Crispy Chicken à L’Orange and Brown Rice recipe that perfectly balances zesty, sweet, and savory flavors. Juicy, golden-brown chicken thighs are seared to crispy perfection and simmered in a velvety orange glaze made with fresh orange juice, honey, and a hint of soy sauce, creating a harmonious medley of bright citrus and umami notes. Paired with fluffy, nutty brown rice cooked in chicken broth, this dish combines wholesome comfort with a gourmet twist. The quick 15-minute prep time and simple one-skillet technique make it an effortless yet impressive meal for any occasion. Garnished with fresh parsley for a pop of color and freshness, this recipe is as stunning on the plate as it is bursting with flavor.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (skin-on, bone-in)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons neutral vegetable oil
- 1 cup fresh orange juice
- 1 teaspoon orange zest
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 cloves garlic (minced)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup brown rice
- 2 cups chicken broth or water
- 2 tablespoons fresh parsley (chopped)
Instructions
Rinse and drain the brown rice. In a medium saucepan, bring 2 cups of chicken broth or water to a boil. Add the rice, lower the heat to a simmer, cover, and cook for 40-45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat a large skillet over medium-high heat and add the vegetable oil. Place the chicken thighs skin-side down into the pan. Sear for 5-6 minutes until the skin is golden and crispy. Flip the chicken and cook the other side for 5-6 minutes. Transfer to a plate and set aside.
Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
In a small bowl, whisk together the orange juice, orange zest, honey, and soy sauce. Pour this mixture into the skillet and bring it to a simmer.
In another small bowl, whisk together the cornstarch and water to make a slurry. Slowly add the slurry to the orange sauce, stirring constantly, until the sauce thickens, about 1-2 minutes.
Return the chicken thighs to the skillet, spooning some sauce over the top. Lower the heat, cover, and simmer for 10-12 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
To serve, plate the brown rice and top with a chicken thigh. Drizzle with the orange sauce and garnish with chopped parsley.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 5532 mg | 241% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 56.9 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 154 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1771 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
