Roast Garlic for Orange Pepper Chicken

Video Transcript

"Once the rice has come to a boil we want to give it a final stir to make sure that everything is nice and incorporated and then we have it on eight at a boil so we want to cut that in half. We want to move it down to four and we'll put our top on and we're just going to let this simmer, maybe for about fifteen minutes until the juice is almost all absorbed. Alright, now we want to start working on our sauce for our chicken so we're going to turn our oven on to 400. We're going to take the rest of our onion ring and remove the outside piece and then we're simply going to cut it into a quarter. We're going to reach for two of our bigger cloves of garlic. Again, you want to look for this little brown edge and we're going to cut that off and cut the other one off. Now we're going to slice this garlic in half and we're going to separate these onions into their rings, and I'm doing this because it will roast just that much faster, and we'll add our onions and our garlic and we'll lightly toss them with some oil as well as half a teaspoon or so of salt and pepper, and then we'll stir this in the oil and then we'll put it in the oven until they're a nice, golden brown."