The holidays seem to come out of nowhere each year, no matter how much we think we will be ready for them. This recipe is perfect for a quick dinner, ready in about an hour, or made ahead, can be re-warmed for those days when holiday shopping takes more time than you had planned.
Baked Orange-Tea Chicken and Rice
1 small chicken (2 ½-3lbs.) cut up 2 teaspoons salt
1 small onion, chopped ½ teaspoon thyme or tarragon
Grated peel and juice of 1 orange 1 cup boiling water
2 bags of orange spice tea (Celestial Seasonings is one) 1 cup uncooked rice (your preference of white or brown)
Preheat oven to 400 degrees. Lightly spray a 3-quart covered casserole or oven-proof pan with cooking spray. Place chicken pieces in casserole or pan. Add, in order, chopped onion, orange peel and juice, salt and thyme. Cover and bake for 30 minutes. Meanwhile, in the cup of boiling water, steep the teabags for about 5 minutes; discard teabags. After 30 minutes, remove casserole or pan from oven. Stack chicken to one side of the casserole or pan, then add tea and rice. Rearrange chicken over rice, cover, and continue baking an additional 30 minutes, or until all the liquid has been absorbed, and rice is tender. Serves 4-6. Can be made ahead and reheated.