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Home > Recipes
Recipes from Pilgrim's Kitchen
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Savory Chicken Stew Over Rice
1989 Winning Taste Recipe Contest - First Place: Soups/Sandwiches
Bonnie J. Starr
Ingredients:
- 3 to 3 1/2 pounds Pilgrim's Pride chicken breasts, boned, skinned and cut into 2-inch pieces
- 2 to 3 tablespoons vegetable oil
- 1 large red onion, chopped
- 6 to 8 cloves garlic, crushed
- 1 cup chopped green pepper
- 1 1/2 teaspoons curry powder (or to taste)
- 2 cans (28 ounces each) whole peeled tomatoes, undrained, cut into pieces
- 1 1/2 tablespoons Kitchen Bouquet or other gravy browning liquid
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon mace
- 3 tablespoons chopped parsley
- 1/3 cup raisins or currants
- 1/3 cup slivered almonds
Directions:
In a large heavy pan, brown chicken pieces in hot vegetable oil. Remove chicken and set aside. Add onion, garlic, green pepper and curry powder to drippings in pan. Sauté over low heat until onions are tender. Return chicken to the pan. Add remaining ingredients except almonds. Simmer 30 minutes or until chicken is tender. Sprinkle with almonds and serve over steamed rice.
8-10 servings
Note: To save time, Pilgrim's Pride boneless, skinless breasts may be used. Also, boneless, skinless thighs or a combination of white and dark chicken meat may be substituted.
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