Orange chicken thighs with coconut quinoa rice

Hi foodies it's been a while since I blogged wanted to check in on you all so tonight dinner I made a orange chicken thighs with coconut quinoa rice and I must tell you it's easy to put together and easy for families to eat and cook together at Least 2x a week make it a effort even if you don't have time I feel you all. But I also encourage to support local restaurants and they need you as well. So I hope you get cooking and stay safe 



Orange chicken thighs 

5 chicken thighs 

2 oranges one sliced and one juiced 

1 onion sliced

1 stick butter melted

1/2 cup orange chicken glaze

Preheat the oven to 375 degrees. Place a layer of onions with melted butter on bottom of 9x13 inch pan. Then place chicken thighs on top. Glaze with orange chicken glaze and squeeze with some orange juice and top chicken each with an orange slice on top bake for 45 minutes or until cooked through and juices run clear. Place onto a Platter and serve with coconut rice 

Riley’s Coconut Rice – Central American-style

Adapted from Laura Stec, author of cool cuisine 

If you are cooking for kids and want to introduce them to whole grains when they are not looking, this recipe adds quinoa for a 

surprise. If you eliminate the quinoa, replace with another ¼ cup jasmine rice. You can also cook this recipe with brown rice, but you 

need to increase the cooking time to 45 minutes, and add another ¼ cup water.

1 ¼ cup jasmine rice- (I used long grain rice cook above and add 1/4 cup more water as said to the recipe too thick add a little more to loosen. Taste and it should have a bite but it should be risotto like.)

¼ cup quinoa

1 (14 ounce) can coconut milk 

1 ¼ cups water 

1 teaspoon sugar- I used 1 tablespoon 

salt 

Wash the quinoa. In a medium saucepan, combine with the remaining ingredients. Bring to a boil over medium heat. Cover, reduce 

heat, and about 16 – 20 minutes, until grain is tender


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