| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
5 |
To 6 servi |
INGREDIENTS
| 1 |
cn |
(28 ounce) diced peeled tomatoes |
| 1 |
cn |
(15 ounce) tomato sauce |
| 1 |
md |
Onion, chopped |
| 1 |
|
Tart green apple, chopped |
| 1 |
|
Green bell pepper, chopped |
| 1/3 |
c |
Raisins |
| 1 1/2 |
tb |
Curry powder |
| 3/4 |
ts |
Garlic pepper |
| 1/2 |
ts |
Ground ginger |
| 1/8 |
ts |
Cayenne |
| 1 1/2 |
c |
Converted white rice |
| 6 |
|
Skinless, boneless chicken breast halves, trimmed of fat (about 1 1/2 pounds) |
INSTRUCTIONS
(from The Best Slow Cooker Cookbook Ever, Natalie Haughton)
1. In a 5-quart electric slow cooker, mix together the tomatoes with their
liquid, tomato sauce, onion, apple, green pepper, raisins, curry powder,
garlic powder, ginger, cayenne, and rice. Cut each chicken breast half
crosswise into 5 pieces. Stir the chicken pieces into the mixture in the
slow cooker.
2. Cover and cook on the low heat setting about 3 1/2 hours, or until the
chicken is cooked through and the rice is tender; do not overcook or the
rice will be mushy.
Posted to Digest eat-lf.v096.n249
From: ShawnaLee Jessiman <shataylo@mail.sd54.bc.ca>
Date: Tue, 17 Dec 1996 13:06:54 -0800
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”