Recipe: COUNTRY CAPTAIN CHICKEN BREASTS
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COUNTRY CAPTAIN CHICKEN BREASTS
Ingredients
- The distinctive combination of curry, ginger, and fruit gives this classic Southern dish its character.
- 2 medium-size Granny Smith apples
- 1 small onion, finely chopped
- 1 small green bell pepper, seeded and finely chopped
- 3 cloves garlic, minced or pressed
- 2 tablespoons dried currants
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground red pepper (cayenne)
- 1 can (about 14 1/2 oz.) diced tomatoes
- 6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
- 1/2 cup chicken broth
- 1 cup long-grain white rice
- 1 pound large raw shrimp, shelled and deveined
- 1/3 cup slivered almonds
- Salt
- Chopped parsley
Instructions
- -Quarter, core, and dice unpeeled apples. In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of tomato mixture. Pour in broth. Cover and cook at low setting until chicken is very tender when pierced (6 to 7 hours).
- -Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree oven. Stir rice into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).
- -Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.
- -To serve, season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.
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