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Categories:
chicken salt freshly ground pepper sweet green peppers butter onion garlic curry powder bay leaf white wine rice fresh shrimp
Viewed: 148 - Published at: 7 years agoIngredients
- 1 two-and-three-quarter-pound chicken, cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- 5 sweet green peppers, about one and one-quarter pounds
- 2 tablespoons butter
- 1 cup finely chopped onion
- 2 teaspoons finely minced garlic
- 3 tablespoons curry powder or to taste
- 1 bay leaf
- 1/2 cup dry white wine
- 1 cup rice, preferably "converted" and not instant
- 1 cup fresh, or canned, chicken broth
- 1/2 pound shrimp, shelled and deveined
Method
- Sprinkle the chicken pieces with salt and pepper, and set aside.
- Core and seed the peppers.
- Cut them into one-inch cubes.
- There should be about four cups.
- Heat the butter in a skillet, in which the chicken pieces will fit snugly, with a tight-fitting lid.
- Add the chicken and cook over moderately low heat, turning the pieces without browning, about five minutes.
- Add the onion, garlic and curry powder, and cook, stirring, without browning, until the chicken is well coated with the curry.
- Add the green peppers and continue cooking, stirring often and turning the chicken pieces, about five minutes.
- Add the bay leaf, wine and rice, and stir to blend.
- Pour in the chicken broth and stir.
- Cover closely and cook over moderately low heat about 15 minutes.
- Add the shrimp, pushing them down into the rice.
- Cook about five minutes longer or until the rice is tender and most of the liquid absorbed.
