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Spiced Baked Chicken & Rice is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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2 pounds chicken pieces (breasts, thighs and drumsticks)
1 large onion, cut into thin wedges
1 small green pepper cut into 1 inch pieces
2 tablespoons raisins
2 cloves garlic, minced
1 tablespoon cooking oil
1 tablespoon curry powder
1 16-ounce can tomatoes, cut up
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon ground mace
1/4 teaspoon dried thyme, crushed
2 tablespoons cornstarch
2 tablespoons cold water
3 cups hot cooked rice
If desired skin the chicken. Rinse chicken; pat dry with paper towels. Arrange chicken, onion wedges, green pepper pieces and raisins in a 2 quart rectangular baking dish. In a small saucepan cook garlic in hot oil for 1 minute. Add curry powder. Cook and stir for 1 minute more. Stir in the un-drained tomatoes, sugar, salt, mace, thyme, and 1/4 teaspoon pepper. Bring to boiling; pour over ingredients in dish. Cover and bake in a 350 degree oven for about 1 hour or until tender. Using a slotted spoon, transfer chicken, vegetables, and raisins to a platter. For sauce, measure pan juices, if necessary, add enough water to equal 2 cups. Transfer to a saucepan. In a small bowl combine cornstarch and cold water, add to saucepan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve over rice, spoon on extra sauce. Makes 4 servings.
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