Baked Curried Chicken And Rice Recipe
Ingredients
| Water | 1 Cup (16 tbs) | |
| Stewed tomatoes | 1 8 Ounce | |
| Quick cooking brown rice | 3/4 Cup (16 tbs) | |
| Dried apricots | 1/4 Cup (16 tbs), snipped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Curry powder | 2 Teaspoon | |
| 1 teaspoon instant chicken bouillon granules | ||
| Cinnamon | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| Bay Leaf | 1 | |
| 3/4 pound boneless chicken or turkey, cut into 1 inch pieces | ||
Directions
In a medium saucepan stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic, and bay leaf.
Heat to boiling.
Stir in chicken or turkey.
Pour the hot chicken mixture into a 1 1/2 quart casserole.
Bake, covered, in a 350° oven about 45 minutes or till rice is tender and chicken is no longer pink, stirring occasionally.
Remove bay leaf.
Heat to boiling.
Stir in chicken or turkey.
Pour the hot chicken mixture into a 1 1/2 quart casserole.
Bake, covered, in a 350° oven about 45 minutes or till rice is tender and chicken is no longer pink, stirring occasionally.
Remove bay leaf.
Chef
