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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Rub chicken with oil; season with salt and pepper.
  2. Roast uncovered on rack in large roasting pan at 325 °F for 2½ to 3 hours until meat thermometer registers 180 °F, basting occasionally.
  3. Cook celery and onion in butter in large skillet until golden brown.
  4. Stir in rice, raisins and orange peel; heat.
  5. Spoon rice mixture into orange cups.
  6. Serve with roast chicken
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