Title: Country Captain Chicken Breasts
Categories: Chicken, Crockpot, Seafood
Yield: 6 Servings

2 md Granny Smith apples
1 sm Onion; finely chopped
1 sm Green bell pepper; finely
-chopped
3 Cloves garlic; minced
2 tb Dried currants
1 tb Curry powder
1 ts Ground ginger
1/4 ts Ground red pepper
1 cn Diced tomatoes; (about 14
-1/4 oz)
6 sm Boned and skinned chicken
-breast halves; (about 1 3/4
-lbs. total)
1/2 c Chicken broth
1 c Long-grain white rice
1 lb Large raw shrimp; shelled
-and deveined
1/3 c Slivered almonds
Salt
Chopped parsley

Quarter, core and dice unpeeled apples. In a 4-quart or larger electric
slow cooker, combine apples, onion, bell pepper, garlic, currants, curry
powder, ginger, and red pepper; stir in tomatoes. Rinse chicken and pat
dry; then arrange, overlapping pieces slightly on top of tomato mixture.
Pour in broth. Cover and cook at low setting until chicken is very tender
when pierced (6 to 7 hours). Carefully lift chicken to a warm plate, cover
lightly, and keep warm in a 200 deg oven. Stir rice into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring once or
twice, until rice is almost tender to bite (30 to 35 minutes). Stir in
shrimp, cover and cook until shrimp are opaque in center; cut to test
(about 10 more minutes). Meanwhile, toast almonds in a small nonstick
frying pan over medium heat until golden brown (5 to 8 minutes), stirring
occasionally. Set aside. To serve, season rice mixture to taste with salt.
Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley
and almonds. Makes 6 servings.

Recipe by: Sunset Crockery Cookbook

Posted to MC-Recipe Digest V1 #951 by MAMacR on Dec 9,
1997