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Tasty Orange Chicken Thighs & Rice

My family and I have enjoyed this recipe for a few years now but I have never shared it here. I'm sorry! It has great flavor and is ready in less than 30 minutes from the time you pull the chicken thighs from the refrigerator or your grocery bag. It pairs well with a green veggie: steamed broccoli or green beans, sautéed zucchini or spinach. Make plans for your green veggie of choice before the cooking starts so you can have all components of your meal ready at the same time! Enjoy!

Tasty Orange Chicken Thighs & Rice (serves 4)

4 skinless chicken thighs

1 cup orange juice

1/2 cup pure maple syrup

1/4 teaspoon red pepper flakes

1/2 teaspoon each: salt and pepper

2 tablespoons olive oil

1-1/2 cups uncooked rice

In a small saucepan, bring orange juice to a boil. Reduce heat slightly to keep at a low boil for 5 minutes. Stir occasionally. Stir in maple syrup and continue to boil for another 5 minutes (until original total volume reduced by half and begins to thicken).

In the meantime, prepare rice according to package directions.

Heat olive oil in a medium skillet over medium heat. Sprinkle seasonings on chicken thighs. Add chicken to pan (fleshy side down), cover and sauté for 5 minutes until chicken is lightly browned. Flip chicken over and pour maple orange mixture over chicken. Reduce heat to simmer, cover and let cook for 10-15 minutes or until chicken is cooked through. For a thicker glaze, combine 1 tablespoon cornstarch with ¼ cup chicken broth. Slowly add to pan and simmer to thicken.

To serve, portion rice onto 4 plates and top with chicken and a few spoonfuls of glaze. Enjoy!

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