Country captain casserole

Yield: 8 Servings

Measure Ingredient
2 tablespoons Plus
1 teaspoon Vegetable oil
2 \N 3 1/2-pound chickens, cut up and skin removed
2 \N Medium-size onions, chopped
1 large Granny Smith apple, peeled, cored, and diced
1 large Green pepper, diced
3 larges Garlic cloves, minced
1 tablespoon Grated, peeled gingerroot
3 tablespoons Curry powder
½ teaspoon Coarsely ground black pepper
¼ teaspoon Ground cumin
1 can (28-ounce) tomatoes in puree
1 can (13 3/4 to 14 1/2-ounce) chicken broth
½ cup Dark seedless raisins
1 teaspoon Salt
\N \N Hot cooked rice (optional)
\N 10 g total fat (2 g saturated), 122 mg cholesterol, 710 mg sodium.

This first one is from Good Houskeeping.

1. In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot vegetable oil, brown chicken in batches, removing pieces to bowl as they brown.

2. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic, and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and cook 5 minutes.

3. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their purée, chicken broth, raisins, salt, and chicken pieces; over high heat, heat to boiling; boil 1 minute.

4. Cover Dutch oven and bake 1 hour or until juices run clear when chicken is pierced with tip of knife. Serve with hot cooked rice if you like.

Each serving without rice: About 325 calories, 39 g protein, 21 g carbohydrate,

Posted to EAT-L Digest 11 November 96 Date: Tue, 12 Nov 1996 15:50:19 -0800 From: Pamela Ramsey <risha@...>

Similar recipes