Sunshine Chicken gets its bright, sweet flavors from cooking with orange juice. The result is a shimmering sensation of savoriness and sugariness, with a little tartness and tang. Served alongside fluffy rice soaked with the same citrus wonder and with a touch of heat from curry powder, Sunshine Chicken makes the evening bright with its wonderful tastes.
Ingredients• 2-3 teaspoons curry powder • 1 1/4 teaspoons salt, divided • 1/4 teaspoon pepper • 6 (5-ounce) chicken breast halves, boneless and skinless • 1 1/2 cups orange juice • 1 cup long-grain rice • 3/4 cup water • 1 tablespoon brown sugar • 1 teaspoon ground mustard • fresh parsley, chopped, optional, for topping
Combine the curry powder, 1/2 teaspoon of salt, and the pepper.
Rub the curry powder mixture over the chicken.
In a skillet over medium heat on the stovetop, combine the orange juice, rice, water, brown sugar, mustard, and the remaining salt.
Add the chicken pieces to the skillet.
Bring the mixture to a boil.
Reduce the heat and cover the skillet.
Let the mixture simmer until the chicken juices run clear and a meat thermometer inserted into the thickest part reads 165 degrees F.
Remove the skillet from the heat and let stand, covered, until all the liquid is absorbed, for about 5 minutes.
Top with parsley and serve!
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