Sticky Mandarin BBQ Chicken & Mexican Rice
Sticky chicken and Mexican rice. Napkins required. Thank you, @annette_freckles for teaching me how to make the rice!
Chicken Ingredients
* 5½ pounds bone-in, skin-on chicken thighs
* Badia Sazón Tropical seasoning, to taste
* A little olive oil, for searing
* 2 cups mandarin oranges, with their juice
* Head Country Sweet & Sticky BBQ sauce, enough for brushing, plus extra to finish
Chicken Directions
1. Preheat oven to 400°F. Pat chicken dry and season with Sazón Tropical. No extra salt needed!
2. Heat a little olive oil in a skillet over medium-high heat. Sear in batches, skin side down for 5 minutes, then flip and sear 2–3 minutes.
3. Place chicken skin side up in a 9×13 baking dish. Tuck mandarin oranges around the thighs. I added their juice, but you can drain them—the oranges release juice as they bake.
4. Bake uncovered for 20 minutes. Brush with BBQ sauce and bake another 15–20 minutes, checking early. Cook to at least 165°F in the thickest part, away from the bone.
5. Remove and brush on a little more sauce. Mine melted right into the hot skin!
Optional crispier finish: Transfer chicken to a rimmed metal sheet pan and broil briefly, checking every 30 seconds until browned. Never broil in a glass dish.
Mexican Rice Ingredients
* 1 cup rice
* A little olive oil
* 3 cups water
* 1 tablespoon Knorr chicken bouillon or your preferred chicken bouillon
* 5 tablespoons tomato sauce
Rice Directions
1. Heat olive oil in a pot over high heat. Add rice and toast for a few minutes, stirring.
2. Add water, bouillon, and tomato sauce. Stir and cover.
3. Keep on high heat for 10 minutes. Do not lift the lid. Don’t ever!!!!!!
4. Turn off heat and leave covered on the hot burner for 5 minutes.
5. Move to a cool burner or heat-safe surface for 10 more minutes, still covered.
6. NOW open, fluff, and serve. Mine came out perfect! #recipe #familydinner #cook #easyrecipe #chicken
