Japanese Chicken And Rice

2 chicken breasts cut into 4 pieces or several strips

1/16 Cup(s) oil
1/8 teaspoon of pepper
1 medium onion, chopped
1 large garlic clove, minced
1 Cup chicken stock
1 Cup orange juice
1 green or red pepper,
1 grated rind of one orange shopping list
1/4 Teaspoon red pepper - crushed
1/2 Teaspoon cumin - ground
1/2 Teaspoon oregano - dried
1 Tablespoon lemon juice - fresh
2 Tablespoon parsley - chopped
4 thin slices orange
How to make it
Skin and debone chicken. Heat oil in heavy skillet.
Combine flour, salt, pepper and paprika and roll chicken in mixture. Reserve excess flour.
Brown chicken in oil. transfer to small baking dish.
In same oil, saute onion and garlic until soft. Sprinkle in any of the flour
left over from coating the chicken and stir to blend.
Stir in the chicken stock and orange juice.
Add green pepper, orange rind, red peppers, cumin, oregano, lemon juice and parsley. Cook 'til sauce is thick and smooth.
Pour over chicken. Bake, covered at 375 F for 40 minutes.

Sushi
Hosomaki( ) Thin rolls (1 in diameter),
nori on outside, containing 1 ingredient
Chumaki( ) Medium rolls (1-1.5 in
dameter), nori on outside, containing 2-3
ingredients
Futomaki( ) Thickrolls (2-2.5 in
diameter), nori on outside, containing 45ingredients
Uramaki( ) Inside-out rolls (nori on
the inside likeCalifornia Roll)
Temaki( ) Cone-shaped hand rolls