Cranberry Chicken Curried Rice 1965
Recipe: #35870
October 17, 2020
Categories: Curries, Chicken, Rice, White Rice, Cranberry Gluten-Free, Whole Chicken, Chicken Dinner, more
"101 All-Time Favorite Cranberry Recipes" by the Ocean Spray Cranberry Kitchen, 1965."
Ingredients
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 by Step Method
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
No special items needed.