Capture Texas’ love of spice in this easy chicken recipe, which mixes the sweetness and fruitiness of orange juice with the fruit and spice of jalapeño. Hill Country cookbook author Terry Thompson-Anderson has included it in her “Lone Star Eats” (Shearer Publishing, $21.95), which is, as the subtitle says, “a gathering of recipes from great Texas cookbooks.” One bite and you’ll agree.
1/2 cup butter, melted
1 (6-ounce) can frozen orange juice concentrate, undiluted
1 (8-ounce) bottle Italian salad dressing
2 (2- to 2 1/2-pound) chickens, cut up, or 5 pounds chicken parts
Sliced jalapeños, to taste
Preheat oven to 350 degrees.
Combine butter, orange juice concentrate and salad dressing. Dip chicken pieces in sauce, coating well. Place in a foil-lined 3 1/2 quart baking pan. Pour remaining sauce over chicken. Sprinkle sliced jalapeños over top. Cover with foil and bake for 45 minutes to 1 hour. remove foil; broil until browned.
Makes 8 to 10 servings.
From Jan Leuschner Meeks, “Flavor Favorites”/”Lone Star Eats” by Terry Thompson Anderson