Crispy Chicken a L Orange and Brown Rice

Nutriscore Rating: 67/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 50 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

8 steps

1. 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.

2. Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, and paprika.

3. 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.

4. Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.

5. 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.

6. 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.

7. 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).

8. To serve, plate the brown rice and top with a chicken thigh. Drizzle with the orange sauce and garnish with chopped parsley.

Nutrition Facts

1 serving (391.1g)

Calories		474
% Daily Value*
Total Fat		28.5 g	37%
	Saturated Fat	7.0 g	35%
	Polyunsaturated Fat	0.0 g
Cholesterol		96 mg	32%
Sodium		1292 mg	56%
Total Carbohydrate		29.7 g	11%
	Dietary Fiber	1.6 g	6%
	Total Sugars	14.1 g
Protein		25.0 g	50%
Vitamin D		0.4 mcg	2%
Calcium		39 mg	3%
Iron		1.6 mg	9%
Potassium		481 mg	10%

*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.

Source of Calories

Fat: 1023 cal (53.9%%)

Protein: 400 cal (21.1%%)

Carbs: 474 cal (25.0%%)