| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Curry Chicken and Rice Dinner

1 oven bag (large size 14 x 20-inch)
1 tablespoon all-purpose flour
1 tablespoon curry powder, divided
2 cups uncooked quick-cooking rice
1 (7.2-ounce) jar roasted red bell peppers, drained and sliced
1 (14 1/2-ounce) can chicken broth
1 large yellow onion, chopped
1/2 cup raisins
1 teaspoon chicken bouillon granules
4 split chicken breasts, skinned

1. Preheat oven to 350*F (175*C).
2. Place oven bag in a 13 x 9 x 2-inch baking dish. Add flour to oven bag; twist end of bag, and shake.
3. Add 2 teaspoons curry powder, rice, and next 5 ingredients to oven bag; squeeze bag to blend ingredients.
4. Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an even layer on top of rice mixture.
5. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
6. Bake at 350*F (175*C). for 45 to 50 minutes or until chicken is done.

Makes 6 servings.