This is a good dish to eat on a cold winter’s day and easy to make on the stove, not to be confused with baked orange chicken. It can be customized to include any veggies or spices you want, and if you don’t want to put a lot of effort into it, it can be a simple one-pot meal. This will serve about two people, possibly with leftovers.

1 large or 2 small chicken breasts, cut into bite-sized pieces
1 cup uncooked rice
1 orange, peeled and chopped
1 small onion or large shallot, chopped into thin half-moon slivers
2-3 cloves garlic, minced
carrot, minced (optional)
kale, collard, turnip, or mustard greens, spine removed and cut into 1-2-inch squares (optional)
butter or olive oil
chicken broth
2 3-inch cinnamon sticks
4-5 whole cloves
ground cinnamon (optional)
salt, pepper, sugar to taste
dash of wine (optional)

Cook the rice by replacing all or half of the water with chicken broth. Throw in the cinnamon, allspice, and other seasonings into the water. Add the carrots, greens, garlic, and/or other vegetables in the same pot and cover. 

Meanwhile, sautee the chicken and onion/shallot with the butter or olive oil on medium heat. If you want to keep it simple, you can just toss them into the pot with the rest, but browning the chicken and onions will enrich the flavor (thanks to Maillard browning — yay cooking science!). When it’s sufficiently browned, add it to the pot. If you have a little wine on hand, you can add it to the skillet to cook off the “fond” — the stuff stuck to the pan. This will add more flavor when you add it to the pot, and will make the skilled easier to clean later.

Add the orange and stir the pot periodically, as the sugars will make things more likely to stick while the juices cook down. As you’ve taken things beyond the typical method of cooking rice the normal way, check a grain for doneness and adjust accordingly by adding more liquid if it needs more time, or cooking off any extra liquid with the pot uncovered if it’s done.