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  Chicken Fiesta
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 256
Ingredients:
1/3 cup Gold Medal all-purpose flour
1/2 tsp Salt
1/4 tsp Pepper
3 lb Cut-up broiler-fryer chicken
2 tbsp Vegetable oil
1 large Onion, chopped (about 1 cup) t
1 1/2 tsp Curry powder
1 1/2 tsp Chopped fresh or 1/2 teaspoon dried thyme leaves
1/4 tsp Salt
1 Clove garlic, finely chopped
1 can (16 ounces) whole tomatoes, undrained
1/4 cup Currants or raisins
1 medium Green bell pepper), coarsely chopped (about 1 cup)
1/3 cup Slivered almonds, toasted (page 21)
3 cup Hot cooked rice
Instructions:
Mix flour, I/2 teaspoon salt and the pepper. Coat chicken with flour
mixture. Heat oil in 12-inch skillet or Dutch oven until hot. Cook
chicken in oil over medium heat about 15 minutes or until brown on
all sides. Drain fat from skillet.

Mix onion, curry powder, thyme, 1/4 teaspoon salt, the garlic and
tomatoes; break up tomatoes. Pour over chicken. Heat to boiling;
reduce heat. Cover and simmer 30 to 40 minutes or until thickest
pieces of chicken are done. Skim fat from liquid if necessary. Stir
in currants and bell pepper. Cover and simmer about 5 minutes or
until bell pepper is crisp-tender. Sprinkle with almonds. Spoon over
rice. Serve with coconut and chutney if desired.

6 servings.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 560 Protein 56% Protein 9 37 Vitamin A 14%
Carbohydrate, 9 48 Vitamin C
28% Fat 9 24 Thiamin 24% Cholesterol, mg 100
Riboflavin 18% Sodium, mg 880 Niacin 62% Potassium, mg 660
Calcium 8% Iron 22%

From the files of Al Rice, North Pole Alaska. Feb 1994
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