Cooking with juice can add a whole new flavour that you may have never thought of. Here are a few recipes that you can try out.

2-Ingredient Apple Juice Chicken

Serves 4

• 1 ¾ cups apple juice
• 1 ½ pounds skinless, boneless chicken thighs
• salt and pepper dashes to your taste

1. Heat a deep pan over medium high heat.
2. Add the juice first and bring to a low boil.
3. Add in the chicken and sprinkle the meat with dashes of both salt and pepper.
4. Lower everything to a simmer and cover the pan, cooking for 15 minutes.
5. Flip the chicken over, and cook for another 15 minutes, covered.
6. At this time, pop the lid up so that steam can escape, allowing the apple juice to reduce down (the pan should still be partially covered).
7. Cook for another 5-10 minutes until the juice is thick and syrupy, turning the chicken every few minutes.
8. Watch it closely for the last 2-3 minutes, as it can burn quickly.
9. Remove from heat once the chicken is cooked through and the juice resembles honey in consistency.
10. Re-season, if desired

Caribbean-Style Orange Juice Rice

This is a popular side dish in parts of Trinidad and Tobago, and for good reason.

Serves 6-8

Ingredients:

4 cups orange juice with pulp
2 cups white rice
2 Tbsp butter
freshly grated orange peel, for garnish

Method:

Keep it simple and use O.J. from the bottle (with pulp, please).

Next, melt some butter in a medium saucepan and stir in the rice. Cook several minutes over high heat until the rice is very hot.

Season with salt and pepper. Don’t be shy! How much salt you add makes the difference between flat rice and rice nirvana.

Next, pour on the O.J.  If you warmed the rice long enough, it will sizzle and sputter as the liquid hits the hot grains. Bring the mixture to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed. This will take longer than regular rice because we made it with O.J. instead of water. Mine took 25+ minutes, but cooking times may vary.

When you return, uncover the rice, fluff and serve with a little grated orange zest or perhaps a sprinkling of green onion, cilantro, or thyme.