Friday, March 10, 2006

 

Guantanamo cookbook


Chapter 1: Entrees

Orange Glazed Chicken with Rice

1/2 cup flour
3/4 teaspoon salt
3 to 3 1/2 pounds chicken pieces (or use 1 broiler fryer chicken, cut up)
1 large orange, seedless
2 tablespoons vegetable oil
1 1/2 cups orange juice
1 teaspoon sugar
hot cooked rice
1 green onion, with green part, sliced

1. Combine flour and salt in a food storage bag or paper bag; add chicken pieces, a few at a time, and toss to coat well. Reserve remaining flour mixture.

2. Grate 1 teaspoon of peel from orange; reserve. Peel the orange and separate into sections. Cut each section into 4 pieces; set aside.

3. Heat oil in a large skillet over medium-high heat; add chicken pieces and brown quickly on both sides, about 5 minutes. Combine reserved flour mixture, orange peel, orange juice, and sugar; stir well. Stir orange juice mixture into the skillet; cover, reduce heat to low, and continue cooking for 25 to 30 minutes, or until chicken is tender. Prepare rice while chicken is cooking.

4. Spoon hot rice into blender; top with chicken pieces. Stir orange pieces and green onion into the skillet; heat through. Spoon a little of the sauce over the chicken and mix orange pieces and green onion into blender. Blend thoroughly. Serve through nasal tubes.


Force feeds 4 to 5.





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