Orange Honey Ginger Chicken 

Dutch Oven Orange Honey Ginger Chicken 
 1 3 to 4 pound  whole chicken 
1 6-ounce can  orange juice concentrate 
1 can  Fresca or Squirt 
1 cup  honey 
1/2 teaspoon  paprika 
1/2 teaspoon  tarragon 
1 teaspoon  onion powder 
1 teaspoon  ground ginger 
1 teaspoon  ground pepper 
2 tablespoon  canola oil 
1/4 cup  wild rice 
3/4 cup  long rice 
1 cups  water 
½ pound  fresh pea pods 
cherry tomatoes for garnish

In a bowl mix orange juice, soda pop, honey, & spices.  Reserve 1 cup of mixture. Brush chicken inside and out with the mixture.  Tie the legs together and tuck the tail between them to close the chicken.  Place the chicken into a heated 12 inch deep Dutch oven.  Cook using top and bottom heat for 1½ to 2 hours. Baste with the honey mixture several times while cooking.  About 40 minutes before chicken is finished, sauté both rices in hot oil in a 10 inch oven.  Stir until toasted. Add 1½ cups water and ½ cup of the reserve mixture.  Cover & cook until liquid disappears and rice is soft and flaky. About 15 minutes before chicken is finished, steam pea pods, for 5 minutes over the rice. Serve by placing rice on 12 inch Dutch oven lid.  Place chicken on rice bed and garnish with pea pods, and tomatoes sliced in half.