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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon paprika |
1/4 teaspoon ground red pepper |
6 (4-ounce) skinned, boned chicken breast halves |
vegetable cooking spray |
2 tablespoons reduced-calorie margarine |
2 cups chopped green pepper |
1 1/2 cups chopped onion |
1/2 cup chopped fresh parsley |
1 1/2 tablespoons curry powder |
1 teaspoon pepper |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
2 cloves garlic, minced |
1/2 cup raisins |
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped |
4 cups water |
2 cups long-grain rice, uncooked |
3/4 teaspoon ground turmeric |
Directions:
1. Combine first 3 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated.
2. Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add chicken; cook until browned. Drain and pat dry. Wipe drippings from Dutch oven.
3. Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add green pepper and next 7 ingredients; saute 5 minutes. Add raisins, tomato, and chicken; bring to a boil. Cover, reduce heat; simmer 20 minutes or until chicken is tender.
4. Bring water to a boil in a medium saucepan; stir in rice and turmeric. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed.
5. To serve, place 1 cup rice on each plate. Spoon chicken mixture evenly over rice.
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