Side Pannel
Country Captain Chicken Breasts
Country Captain Chicken Breasts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Seafood, Crockpot
Ingredients List
- 2 md Granny Smith apples
- 1 sm Onion; finely chopped
- 1 sm Green bell pepper; finely
- -chopped
- 3 Cloves garlic; minced
- 2 tb Dried currants
- 1 tb Curry powder
- 1 ts Ground ginger
- 1/4 ts Ground red pepper
- 1 cn Diced tomatoes; (about 14
- -1/4 oz)
- 6 sm Boned and skinned chicken
- -breast halves; (about 1 3/4
- -lbs. total)
- 1/2 c Chicken broth
- 1 c Long-grain white rice
- 1 lb Large raw shrimp; shelled
- -and deveined
- 1/3 c Slivered almonds
- Salt
- Chopped parsley
Directions
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 deg 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.
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 deg 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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