Chicken with curried rice and almonds
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked long-grain rice |
| 1 | tablespoon | Curry powder |
| 2 | teaspoons | Dry mustard |
| 2 | tablespoons | Snipped chives |
| 1 | cup | Sliced almonds |
| 2 | cups | Chicken stock |
| 3½ | pounds | Broiler-fryer, cut-up |
| Preheat oven to 325 degrees F. | ||
Directions
Mix rice, curry powder, mustard, chives, and almonds in ungreased baking dish, 13 x 9 x 2 inches. Heat chicken stock to boiling, then stir into rice mixture. Arrange chicken pieces over rice. Cover tightly. Bake at 325 degrees F. until chicken is tender and liquid is absorbed, about 1 hour. Yields: 8 servings Nutrient analysis of 1 serving: 1½ starch/bread exchanges; 3 medium-fat meat exchanges; 1 fat exchange; 368 Calories; 27 g protein; 20 g fat; 20 g carbohydrate; 297 mg sodium; 56 mg cholesterol. Source: The Complete Diabetic Cookbook by P.J. Palumbo,M.D.,F.A.C.P(Mayo Medical School) and Joyce Daly Margie, M.S. (Mayo Clinic) Posted by Dar Rains Submitted By RICH HARPER On 07-13-95