Baked Chicken with Tangerine Rice Recipe

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Best with Sunkist® Tangerines
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Chicken seasoned with tangerine juice, white wine, garlic, dill and pepper. Baked Chicken with Tangerine Rice makes an absolutely delicious combination!


  • 2 1/2 to 3 lbs. cut up chicken
  • 2/3 cup fresh squeezed tangerine juice
  • 1/4 cup dry white wine
  • 2 cloves garlic, minced
  • 1/4 tsp. dried dill
  • 1/4 tsp. pepper
  • 2 1/4 cups low sodium chicken broth
  • 1 tsp. Sunkist® freshly grated tangerine zest
  • 1 cup converted long grain rice
  • 1/2 cup chopped onion
  • 1/3 cup golden or dark raisins
  • 1/8 tsp. ground allspice or cinnamon
  • 2 Sunkist® tangerines, peeled, cut into small pieces

  • Preparation: Preheat oven to 350 degrees.

Instructions: (Makes 5 servings)

  • Remove skin from chicken, except wings, arrange in shallow baking pan. Stir together 1/4 cup tangerine juice, wine, garlic, dill and pepper. Pour over chicken. Bake uncovered at 350 degrees for 45 to 50 minutes or until chicken is no longer pink in the center. Baste frequently with pan juices.
  • While chicken cooks, combine 2 cups of broth and tangerine zest in a 2 quart saucepan. Bring to boil, add rice, cover and simmer 15 to 20 mintes over low heat until rice is done and liquid is absorbed.
  • In a skillet, add onion, raisins, remaining broth, juice and allspice, cooking until onion is softened (about 3 to 4 minutes). Add to cooked rice, and toss in tangerine pieces.

  • To Serve: On a serving platter arrange chicken over tangerine rice.