Country Captain Chicken
Breasts
2 medium size Granny Smith apples
1 small onion,
finely chopped
1 small green bell pepper, seeded and finely
chopped
3 cloves garlic, minced or pressed
2 tablespoons dried
currants
1 tablespoon curry powder
1 teaspoon ground
ginger
1/4 teaspoon ground red pepper
1 15 ounce can diced
tomatoes
6 small skinless, boneless chicken breast halves
1/2
cup chicken broth
1 cup long grain white rice
1 pound large
raw shrimp, shelled and deveined
1/3 cup slivered almonds
salt
and pepper to taste
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 cook at low setting until chicken is very
tender when pierced about 6 to 7 hours. Carefully lift chicken to a
warm plate, cover lightly, and keep warm in a 200F 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
about 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 and pepper. Mound in a
warm serving dish; arrange chicken on top. Sprinkle with parsley and
almonds.
Crock-Pot
Recipes