Chicken Fiesta

Name: Chicken Fiesta
Cook time: P1H
Total time: P1H30M
Yield: 1
Cuisine: Indian
Ingredients: flour; salt; black pepper; chicken; vegetable oil; onions; curry powder; thyme; salt; garlic; tomatoes; currants; green bell peppers; almonds; rice

Yield

1 servings

Prep

30 min

Cook

60 min

Ready

90 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
⅓	cup	all-purpose flour
½	teaspoon	salt
¼	teaspoon	black pepper
3	pounds	chicken cut-up, broiler-fryer
2	tablespoons	vegetable oil
1	large	onions (about 1 cup)
1 ½	teaspoons	curry powder
1 ½	teaspoons	thyme fresh or 1/2 teaspoon dried thyme leaves	*
¼	teaspoon	salt
1	clove	garlic finely chopped
1	can	tomatoes undrained, 16 ounces	*
¼	cup	currants or raisins
1	medium	green bell peppers (about 1 cup)
⅓	cup	almonds slivered, toasted	*
3	cups	rice hot cooked

Ingredients

Amount	Measure	Ingredient	Features
79	ml	all-purpose flour
2.5	ml	salt
1.3	ml	black pepper
1.4	kg	chicken cut-up, broiler-fryer
3E+1	ml	vegetable oil
1	large	onions (about 1 cup)
7.5	ml	curry powder
7.5	ml	thyme fresh or 1/2 teaspoon dried thyme leaves	*
1.3	ml	salt
1	clove	garlic finely chopped
1	can	tomatoes undrained, 16 ounces	*
59	ml	currants or raisins
1	medium	green bell peppers (about 1 cup)
79	ml	almonds slivered, toasted	*
7.1E+2	ml	rice hot cooked

Directions

Mix flour, ½ 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, ¼ 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 chutneyif desired. 6 servings.