Country Captain Chicken Breasts

INGREDIENTS

• 2 medium-size Granny Smith apples, cored and diced (unpeeled)
• 1/4 cup finely chopped onion
• 1 small green bell pepper, seeded and finely chopped
• 3 cloves garlic, minced
• 2 tablespoons raisins or currants
• 2 to 3 teaspoons curry powder
• 1 teaspoon ground ginger
• 1/4 teaspoon ground red pepper, or to taste
• 1 can (about 14 1/2 oz.) diced tomatoes
• 6 boneless chicken breast halves, skin removed
• 1/2 cup chicken broth
• 1 cup long-grain converted white rice
• 1 pound medium to large shrimp, shelled and deveined, uncooked,
• optional
• 1/3 cup slivered almonds
• kosher salt
• Chopped parsley

 

 

 

 

METHOD

1. In a 4- to 6-quart slow cooker, combine diced apples, onion, bell

pepper, garlic, golden raisins or currants, curry powder, ginger, and ground

red pepper; stir in tomatoes.

 

2. Arrange the chicken over the tomato mixture, overlapping pieces

slightly. Pour chicken broth over the chicken breast halves. Cover and cook

on LOW until chicken is very tender when pierced with a fork, about 4 to 6

hours.

 

3. Remove chicken to a warm plate, cover lightly, and keep warm in a

200° F oven or warming drawer.

 

4. Stir the rice into cooking liquid. Increase temperature to high; cover

and cook, stirring once or twice, until rice is almost tender, about 35

minutes. Stir in shrimp, if using; cover and cook for about 15 minutes

longer, until shrimp are opaque in center; cut to test.

 

5. Meanwhile, toast almonds in a small nonstick frying pan over medium

heat until golden brown, stirring occasionally. Set aside.

 

6. To serve the dish, season rice mixture to taste with salt. Mound in a

warm serving dish; arrange chicken on top. Sprinkle with parsley and

almonds.