Country Captain Chicken Breasts

Crockpot country captain chicken breasts

IndianChickenAdvanced240 minBy Northstar

Ingredients

Servings

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
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1 small green bell pepper, seeded and finely chopped
3 clove garlic, minced or pressed
2 tbsp dried currants
1 tbsp curry powder
1 tsp ground ginger
0.3 tsp ground red pepper, cayenne
1 can diced tomatoes, about 14 1/2 oz.
6 small skinless, boneless chicken breast halves, about 1 3/4 lbs. total
0.5 cup chicken broth
1 cup long-grain white rice
1 lb large raw shrimp, shelled and deveined
1/3 cup slivered almonds
Salt
Chopped parsley
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
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;
minutes). Stir in shrimp, cover and cook until shrimp are opaque in center; cut to
test .
Meanwhile, toast almonds in a small nonstick frying pan over medium heat until
golden brown , stirring occasionally. Set aside.
To serve, season rice mixture to taste with salt. Mound in a warm serving dish;

Instructions

1
cook at low setting until chicken is very tender when pierced .
2
cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35
3
arrange chicken on top. Sprinkle with parsley and almonds. Makes 6 servings.

Ingredients

Instructions

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