Country Captain Stew
Source of Recipe
Woman's World Magazine
List of Ingredients
1/2 cup bottled Major Grey's Chutney
1/2 cup golden raisins
juice and grated zest of 1 lime
1 tablespoon hot curry powder
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/3 cup slivered almonds
4 slices bacon, cut in 1/2" pieces
1 pound boneless skinless chicken thighs, cut in 1/2" strips
1 red or green pepper, cut in thin strips
1 medium red onion, cut in 1/2" pieces
2 cloves garlic, minced
3/4 cup lower-sodium chicken broth
3/4 cup lite unsweetened coconut milk
1 sweet potato {about 1/2 lb.}, peeled & cut in 1"
-- pieces
1 mango {preferably unripened}, peeled & seeded &
-- cut in 1" pieces
2 parsnips {about 1/2 lb.}, cut in 1/2" pieces
2 cups uncooked rice
1/4 cup fresh cilantro, minced
Recipe
In bowl mix chutney, raisins, juice, zest, curry powder, salt and pepper flakes. Heat large, deep skillet over medium-high heat. Add almonds; cook, stirring constantly until golden, 1 minute. Remove from skillet. To same skillet over medium-high heat add bacon; cook until crisp, 8-10 minutes. Transfer with slotted spoon to paper towels.
To fat in skillet over medium-high heat add chicken, pepper, onion and garlic. Cook, stirring occasionally, until chicken is browned, 8 minutes. Add broth and coconut milk; bring to a boil. Add reserved chutney mixture with sweet potato, mango and parsnips. cover; reduce heat to low. Simmer until vegetables are tender, about 18 minutes. Cook rice according to package directions without butter. Stir cilantro, reserved almonds and bacon into chicken mixture; heat through, 2 minutes. Serve over rice.
(If making ahead, cool chicken mixture 30 minutes. Cool completely, loosely covered, in refrigerator. Transfer to plastic food storage bags or container; freeze up to 1 month. Thaw in microwave in large pot over medium heat; thinning with additional broth to desired consistency if necessary.)
YIELD: 6 Servings
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