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Pepper-Curry Chicken

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  • 25 min prep time
  • 1 hr 5 min total time
  • 14 ingredients
  • 4 servings
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Curry powder and distinct flavors enhance chicken served with couscous and apple cubes.

2
tablespoons olive oil
1
cut-up whole chicken (3 1/2 to 4 lb)
1
medium onion, finely chopped (1/2 cup)
1
medium green bell pepper, cut into thin bite-size strips
2
medium tomatoes, chopped (1 1/2 cups)
3
cloves garlic, minced
1
tablespoon curry powder
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1/2
cup chicken broth
2
cups water
1 1/2
cups uncooked couscous
1
medium tart red apple, cut into cubes

Steps

  • 1 In 4- to 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 5 minutes on each side or until browned (if necessary, cook chicken a few pieces at a time). Remove chicken from Dutch oven; set aside.
  • 2 In same Dutch oven, cook onion and bell pepper 3 to 4 minutes, stirring occasionally, until onion begins to brown; drain. Stir in tomatoes, garlic, curry powder, thyme, salt, ground red pepper and broth. Return chicken pieces to Dutch oven. Reduce heat to low; cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (180°F).
  • 3 In 2-quart saucepan, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • 4 Stir apple into chicken mixture; simmer uncovered 2 minutes longer or until apple is hot. Fluff couscous lightly with fork before serving with chicken mixture.
  • 1 In 4- to 5-quart Dutch oven, heat oil over medium heat. Add chicken pieces; cook about 5 minutes on each side or until browned (if necessary, cook chicken a few pieces at a time). Remove chicken from Dutch oven; set aside.
  • 2 In same Dutch oven, cook onion and bell pepper 3 to 4 minutes, stirring occasionally, until onion begins to brown; drain. Stir in tomatoes, garlic, curry powder, thyme, salt, ground red pepper and broth. Return chicken pieces to Dutch oven. Reduce heat to low; cover and simmer 30 to 40 minutes or until juice of chicken is clear when thickest piece is cut to bone (180°F).
  • 3 In 2-quart saucepan, heat water to boiling. Stir in couscous. Remove from heat; cover and let stand 5 minutes.
  • 4 Stir apple into chicken mixture; simmer uncovered 2 minutes longer or until apple is hot. Fluff couscous lightly with fork before serving with chicken mixture.

Expert Tips

Couscous can be found near the rice section of the grocery store. It comes in a variety of flavors. For this recipe, use uncooked regular couscous.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
760
% Daily Value
Total Fat
31g
48%
Saturated Fat
8g
38%
Trans Fat
1g
1%
Cholesterol
150mg
50%
Sodium
580mg
24%
Total Carbohydrate
64g
21%
Dietary Fiber
6g
25%
Protein
57g
57%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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