Cranberry Chicken Curried Rice 1965
October 17, 2020
"101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965."
- Serving Size: 1 (450.9 g)
- Calories 649.6
- Total Fat - 37.3 g
- Saturated Fat - 18.6 g
- Cholesterol - 479.6 mg
- Sodium - 1750.8 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 3 g
- Sugars - 8.5 g
- Protein - 36.3 g
- Calcium - 77.5 mg
- Iron - 5.5 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.1 mg
Combine salt, pepper, and paprika.
Rub into chicken until coated.
Melt butter in frying pan.
Saute chicken pieces until golden brown on both sides.
Cover frying pans, reduce heat, and cook for 30 minutes, or until chicken is tender.
Remove chicken to warm platter,
Add curry powder
Pour cranberry juice cocktail into frying pan, stirring to loosen all browned particles.
Add chicken back in
Cook over high heat until juice is reduced by half.
Sprinkle with toasted, slivered almonds. Serve at once on hot curried rice.
In a heavy pan
Cook rice in butter until golden brown, stirring as it cooks.
Add curry powder, cranberries ,salt and chicken broth.
Bring to a boil
And cook slowly until rice is tender and liquid absorbed
Abou 20 minutes.
Tips & Variations
No special items needed.