Country Captain Chicken (Cooking Light)
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From January 2009 Issue
- Ready In:
- 1hr
- Serves:
- Units:
ingredients
- 1 tablespoon curry powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb chicken breast, cut into 3/4-inch pieces
- 1 1⁄2 tablespoons olive oil
- 2 1⁄2 cups vertically sliced onions (about 2 medium)
- 3⁄4 cup thinly sliced green bell pepper (about 1 medium)
- 2 garlic cloves, minced
- 2⁄3 cup reduced-sodium fat-free chicken broth
- 1⁄4 cup dried currant
- 2 tablespoons chopped fresh thyme, divided
- 1 (14 1/2 ounce) can diced tomatoes, with jalapepeno undrained
- 1⁄2 cup sliced almonds, toasted
directions
- 1. Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
- 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.
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RECIPE MADE WITH LOVE BY
@dangerpantz
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