Recipe - Chicken Fiesta

1/3 cup Gold Medal allpurpose
flour
One half teaspoon Salt
One fourth teaspoon Pepper
3 pound Cutup broilerfryer
chicken
2 tablespoon Vegetable oil
1 lg Onion, chopped (about 1
cup) t
1 One half teaspoon Curry powder
1 One half teaspoon Chopped fresh or 1/2
teaspoon dried thyme
leaves
One fourth teaspoon Salt
1 Clove garlic, finely
chopped
1 cn (16 ounces) whole tomatoes,
undrained
One fourth cup Currants or raisins
1 md Green bell pepper);
coarsely chopped (about 1
cup)
1/3 cup Slivered almonds, toasted
(page 21)
3 cup Hot cooked rice

Mix flour, I/2 teaspoon salt and the pepper. Coat chicken with flour
mixture. Heat oil in 12inch skillet or Dutch oven until hot. Cook chicken
in oil over medium heat about 15 minutes or until brown on all sides. Drain
fat from skillet.

Mix onion, curry powder, thyme, One fourth teaspoon salt, the garlic and tomatoes;
break up tomatoes. Pour over chicken. Heat to boiling; reduce heat. Cover
and simmer 30 to 40 minutes or until thickest pieces of chicken are done.
Skim fat from liquid if necessary. Stir in currants and bell pepper. Cover
and simmer about 5 minutes or until bell pepper is crisptender. Sprinkle
with almonds. Spoon over rice. Serve with coconut and chutney if desired.

6 servings.

Nutrition Information Per Serving

1 serving Percent of U.S. RDA

Calories 560 Protein 56% Protein 9 37 Vitamin A 14%
Carbohydrate, 9 48 Vitamin C
28% Fat 9 24 Thiamin 24% Cholesterol, mg 100
Riboflavin 18% Sodium, mg 880 Niacin 62% Potassium, mg 660 Calcium
8% Iron 22%

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini