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Country Captain Chicken Breasts
The distinctive combination of curry, ginger and fruit gives this classic southern dish its character.
Ingredients
2 medium-size granny smith apples
1 small onion, finely chopped
1 small green bell pepper, seeded and finely chopped
3 cloves garlic, minced or pressed
2 tablespoons dried currants
1 tablespoon curry powder
1 teaspoon ground ginger
¼ teaspoon ground red pepper (cayenne)
1 can (about 14 ½ oz.) diced tomatoes
6 small skinless, boneless chicken breast halves (about 1 ¾ lbs. total)
½ cup chicken broth
1 cup long-grain white rice
1 pound large raw shrimp, shelled and deveined
⅓ cup slivered almonds
Salt
Chopped parsley
Details
Serves: 6
Method
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 200ºF degree 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 centre; cut to test (about 10 more minutes). Meanwhile, toast almonds in a small non-stick 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.
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