Orange Chicken with Orzo

  • Yield 4 servings


4 -- chicken breasts (boneless/skinless thick cut)
3 tablespoons corn oil
1 1/4 cups orange juice
3/4 cup onions (sliced lengthwise)
1 cup sweet orange marmalade
1/2 teaspoon black pepper
2 teaspoons dried parsley flakes
dash salt
ORZO (I prefer San Giorgio) :
2 cups water
1 cup orzo
3 tablespoons margarine
1/2 cup bacon (diced)
1/4 cup leek (diced)
1/4 cup scallions (diced)
1 cup chicken stock
dash black pepper
-- bacon grease


Remove any fat from chicken breasts. Slice chicken 1/2 way through lengthwise. Season chicken with salt lightly on both sides. Set aside.

To heated frying pan add corn oil. Lightly brown chicken on both sides. Remove from pan and set aside.

To same pan add orange juice, onions, marmalade and pepper. Stir. Add chicken. Spoon sauce over chicken. Keep heat to a medium high. Turn chicken after 20 min. Spoon sauce over chicken again.

Cook chicken another 20 minutes

Check the orange marmalade sauce often as this sauce can easily burn if not careful.


To frying pan add diced bacon. Cook. To small bowl add cooked bacon and bacon grease. Set aside.

To same frying pan add 1 tbls. margarine, leek, scallions, and a dash of black pepper. Cook stirring often for 2 minutes. Remove from pan and add to bacon. Set aside.

To medium size pot add 1 cup of water (reserve 1 cup of water), chicken stock, 2 tbls. margarine. Stir.

When liquid comes to fast boil add orzo, bacon, bacon grease, leek, and scallions. Cook for 12 min on high heat.

If liquid starts to evaporate slowly add the reserved water to pot. Stir often.

When everything is done take your cooked chicken open it up (but not all the way) lengthwise and add the orzo mixture.

Sprinkle chicken with parsley and serve.

Serves 4



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