Aunt Cora’s Orange Chicken Recipe

  • 1 10 1/2-ounce can chicken broth condensed
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons orange rinds grated
  • 2 cloves garlic minced
  • 1 broiler-fryer chicken (3 1/2 lb.), cut up and skinned
  • 2 zucchini small (7 inches each), thinly sliced
  • 2 carrots medium, thinly sliced
  • 1/4 cup orange juice concentrate
  • 2 tablespoons cornstarch
  • 2 tablespoons parsley minced

This recipe makes 4 servings.

1. In a heavy 10-inch skillet over medium-high heat, bring broth, tomato paste, orange rind and garlic to a boil. Add chicken; reduce heat to low, cover and simmer for 20 minutes. Add zucchini and carrots, cover and simmer for 15 minutes or until vegetables and chicken are tender. Remove chicken to a heated platter, surround with vegetables; cover and keep warm while making sauce.

2. In a small bowl, combine orange juice and cornstarch. Stir into hot mixture in skillet. Stirring, bring to a boil and boil until thickened. Stir in parsley.

3. To serve, spoon sauce over chicken and vegetables.

Freezer Cooking

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