Chicken Jubilee Recipe
Chicken is wonderful as a side dish, appetizer or the main dish itself. I love this chicken jubilee for the fine dining experience that it offers. This brings the flavors and tastes of my favorite restaurant to my very kitchen
Ingredients
1 2 1/2 to 3-lb. chicken
2 med. onions, chopped
1 clove of garlic, chopped
11ge. green pepper, chopped
3 tbsp. butter
1 No. 2 can tomatoes
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
1 tsp. curry powder
1/2 c. currants
1/4 lb. chopped
toasted almonds
Directions
Disjoint chicken; place in kettle.
Add water to cover; bring to a boil.
Reduce heat; cover and simmer until chicken is tender.
Reserve chicken broth; cut chicken from bones in small pieces.
Saute onions, garlic and green pepper in butter in large saucepan.
Add reserved broth, tomatoes and seasonings; bring to a boil.
Reduce heat; simmer for 40 minutes, stir- ring occasionally.
Add chicken and currants; simmer until heated through.
Turn into serving dish; sprinkle with almonds.
Serve with rice or wild rice.
Add water to cover; bring to a boil.
Reduce heat; cover and simmer until chicken is tender.
Reserve chicken broth; cut chicken from bones in small pieces.
Saute onions, garlic and green pepper in butter in large saucepan.
Add reserved broth, tomatoes and seasonings; bring to a boil.
Reduce heat; simmer for 40 minutes, stir- ring occasionally.
Add chicken and currants; simmer until heated through.
Turn into serving dish; sprinkle with almonds.
Serve with rice or wild rice.
