Be the first to Ingredients:
- 1 broiler chicken, about 3 pounds, cut in parts
- 4 slices bacon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups fresh tomatoes, chopped
- 2 teaspoons Madras curry powder
- 1/2 teaspoon thyme leaves
- 1 cup chicken broth, hot
- 1/2 cup currants or raisins
- 1 tablespoon chopped fresh parsley
- 1/2 cup slivered toasted almonds
Preparation:
To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes.
Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.
Return chicken to the pan; cover and cook for 20 minutes. Add currants and
broth; cover and cook for another 10 minutes or until chicken is done.
Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice.
Serves 4.
Related Recipes
Chicken Vegetable Stew
Chicken Chile Stew
Skillet Chicken Stew
Easy Chicken Noodle Soup
Deviled Chicken Soup
Cream Of Chicken Soup With Wild Rice
Tortellini & Chicken Soup
Chicken and Groundnut Stew
Basque Style Chicken Stew
Chicken Stew Dunbar
Mexican Style Chicken Stew
Brunswick Chicken Stew
Gumbo Ya Ya
Chicken Gumbo
Miss Bettie's Chicken and Dumplings
Chicken Stew with Cornmeal Dumplings
Chicken and Dumplings
Classic Chicken and Dumplings
Sandy's Chicken and Dumplings
Low Fat Chicken and Dumplings
Crockpot Chicken and Dumplings
Chicken and Dumplings
Chicken and Dumplings II
Chicken and Dumplings III
Chicken Stew Recipe Index
Chicken Pie Recipe Index
Top Chicken Casserole Recipes
Baked Chicken Recipes
Skillet Chicken Recipes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
