Sweet Tangy Chicken With Rice And California Vegetables Recipes

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SWEET AND TANGY CHICKEN



Sweet and Tangy Chicken image

4 Ingredient Sweet and Tangy Chicken is a go-to chicken recipe using common ingredients and is one of the most popular recipes on Syrup and Biscuits.

Provided by Jackie Garvin

Number Of Ingredients 4

8 chicken thighs (You can use a whole chicken or other parts. We love thighs the best. And we want them on the bone with the skin)
1 package dry french onion soup mix
1 8 oz bottle Russian dressing ((I prefer Wishbone Russian dressing))
1 small jar of apricot preserves ( or about a cupful)

Steps:

  • Mix all ingredients, except chicken, in a bowl.
  • Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
  • Pour sauce over chicken and make sure it's coated well.
  • Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

SWEET AND TANGY CHICKEN THIGHS



Sweet and Tangy Chicken Thighs image

The chicken gets cooked in a lovely sweet and tangy sauce that works magic. (The sauce can be used for other proteins as well.) In the picture I serve it with oregano scented rice and roasted green beans.

Provided by The Hungry Hutch

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup yellow mustard
1/4 cup soy sauce
1/4 cup brown sugar
1/8 cup white wine vinegar
2 tablespoons honey
garlic powder
cayenne pepper
black pepper
8 chicken thighs

Steps:

  • Preheat your oven to 400 degrees.
  • Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
  • Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
  • Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
  • Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.

SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES



Sweet & Tangy Chicken with Rice and California Vegetables image

Make and share this Sweet & Tangy Chicken with Rice and California Vegetables recipe from Food.com.

Provided by Adam Leavens

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

4 chicken breasts, boneless and skinless
1 small onion
1/2 cup brown sugar
1/2 cup ketchup
1/4 cup chunky salsa (I use medium)
1/8 teaspoon cayenne pepper
1/8 teaspoon Mrs. Dash seasoning mix
1 1/2 cups white rice
3 cups water
1 (500 g) package Green Giant California-Style frozen vegetables
1/8 teaspoon rosemary
1/8 teaspoon fresh ground pepper
butter (optional) or margarine (optional)

Steps:

  • Preheat oven to 350F degrees.
  • Place chicken in a rectangular oven-safe pan with sides.
  • If it’s a tight fit, they can be squished together Chop onion finely.
  • Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
  • Stir together and pour over chicken.
  • Bake in hot oven, uncovered.
  • Set timer for 30 minutes.
  • Combine rice and water in an oven-safe pot.
  • Cover and cook in hot oven beside chicken.
  • When the timer rings for the chicken, both are ready.
  • Rinse vegetables in a colander under cold water.
  • Place in a medium size microwave-safe pot or casserole dish with lid.
  • Microwave at high for 5 minutes, then let stand.
  • Add spices to vegetables.
  • Microwave at high for 2 additional minutes, just before serving.
  • Add butter only if necessary.

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