Southwest Chicken and Apple Recipe
Southwest Chicken and Apple Recipe
2 pcs of apples (medium-sized)
1 onion; minced
1 green bell pepper (small); seed removed & chopped finely
3 garlic cloves; pressed
1 tsp of ginger; ground
2 Tbsps of currants; dried
1 Tbsp of curry powder
1/4 tsp of red pepper (cayenne); ground
1 canned tomatoes (14.5 oz); diced
6 pcs of chicken breast fillet halves (small, 14.5 oz); skinned, rinsed, drained and sliced thinly
1/2 c of broth of chicken
1 c of white rice (long-grain)
1 lb shrimp (large raw); deveined & shelled
1/3 c of almonds: slivered
Salt
Combine the apples, chopped onions, chopped bell peppers, crushed garlic, curry powder, dried currants, ground ginger, cayenne pepper and tomatoes in a large crockpot. Mix well. Set it aside.
Assemble the chicken on top of the apple and tomato mixture in such a way that each slice would slightly overlap with the other. Add in the chicken broth. Put on the lid. Set the heat to low. Cook ’til chicken becomes really tender (6-7 hours).
Gently take out the chicken. Transfer it to a covered platter, leaving the broth in the crockpot. Stir the rice into the broth ’til mixed well. Cover with lid. Continue cooking – as you stir occasionally – ’til rice is nearly done (approximately 30 minutes).
Add in the shrimp. Add a dash of ground black pepper and salt. Stir lightly into rice mixture.
Return the chicken slices on top of the rice mixture the way it was previously assembled. Cover again. Continue cooking ’til shrimp turns orange (about 10-15 minutes).
While waiting, place a nonstick skillet over medium heat. When the skillet is hot, toss in the almonds. Stir occasionally ’til lightly toasted. Remove from heat; and then set it aside.
When cooked, carefully spoon a generous helping of the meal onto a serving platter. Top with toasted almonds and a sprig of parsley prior to serving.
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