Chicken with Curried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (3-pound) whole chicken, skinned and cut up |
1 tablespoon vegetable oil |
2 large carrots, chopped |
2 medium apples, chopped |
1 1/2 cups uncooked rice |
6 cups water |
4 chicken bouillon cubes |
1/8 teaspoon liquid from hot peppers in vinegar (optional) |
2 teaspoons curry powder |
1 (8-ounce) container sour cream |
2 tablespoons chopped green onions |
1 tablespoon butter or margarine |
apple slices |
Directions:
1. Brown chicken in hot oil in a large skillet over medium-high heat; cover and cook 20 more minutes or until done. Remove chicken, reserving drippings in pan, and keep warm.
2. Add carrot, chopped apple, and rice to skillet; cook, stirring often, until carrot and apple are tender. Stir in 6 cups water, bouillon, pepper liquid, if desired, and curry; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in sour cream; transfer to serving dish. Top rice mixture with chicken; sprinkle with green onions. Cover and let stand 10 minutes.
3. Melt butter in a small skillet; add apple slices, and sauté 5 minutes or until tender. Stir rice and chicken, and top with apple slices.
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