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Country Captain Chicken Breasts

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Ingredients
  Granny smith apples 2 Medium
  Onion 1 Small, finely chopped
  Green bell pepper 1 Small, seeded and finely chopped
  Garlic 3 Clove (15 gm), minced or pressed
  Dried currants 2 Tablespoon
  Curry powder 1 Tablespoon
  Ground ginger 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon (Cayenne)
  Canned diced tomatoes 14 1⁄4 Ounce (1 Can)
  Skinless, boneless chicken breast halves 1 3⁄4 Pound (6 Small Sized)
  Chicken broth 1⁄2 Cup (8 tbs)
  Long grain white rice 1 Cup (16 tbs)
  Large raw shrimp 1 Pound, shelled and deveined
  Slivered almonds 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Chopped parsley 1 Tablespoon
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° 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
470 Minutes
Ready In: 
0 Minutes
Servings: 
6

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