Cranberry Chicken Curried Rice 1965

8
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #35870

October 17, 2020



"101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965."

Original recipe yields 8 servings
OK

Nutritional

  • 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

Step 1

Combine salt, pepper, and paprika.

Step 2

Rub into chicken until coated.

Step 3

Melt butter in frying pan.

Step 4

Saute chicken pieces until golden brown on both sides.

Step 5

Cover frying pans, reduce heat, and cook for 30 minutes, or until chicken is tender.

Step 6

Remove chicken to warm platter,

Step 7

Add curry powder

Step 8

Stir

Step 9

Pour cranberry juice cocktail into frying pan, stirring to loosen all browned particles.

Step 10

Add chicken back in

Step 11

Cook over high heat until juice is reduced by half.

Step 12

Sprinkle with toasted, slivered almonds. Serve at once on hot curried rice.

Step 13

Rice:

Step 14

In a heavy pan

Step 15

Cook rice in butter until golden brown, stirring as it cooks.

Step 16

Add curry powder, cranberries ,salt and chicken broth.

Step 17

Bring to a boil

Step 18

Cover

Step 19

And cook slowly until rice is tender and liquid absorbed

Step 20

Abou 20 minutes.

Tips & Variations


No special items needed.

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