Recipe: Country Captain Chicken Breasts (with shrimp and rice, crock pot)

COUNTRY CAPTAIN CHICKEN BREASTS

2 medium Granny Smith apples
1 small onion, finely chopped
1 small green bell pepper, finely chopped
3 cloves garlic, minced
2 tablespoons dried currants
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon ground red pepper
1 (about 14 1/4 oz) can diced tomatoes
6 small boneless, skinless chicken breast halves (about 1 3/4 lbs. total)
1/2 cup chicken broth
1 cup uncooked long-grain white rice
1 pound large raw shrimp, shelled and deveined
1/3 cup slivered almonds
Salt
Chopped fresh parsley (for garnish)

Quarter, core and dice unpeeled apples.

In a 4-quart or larger electric slow cooker, combine apples, onion, bell pepper, garlic, currants, curry powder, ginger, and red pepper; stir in tomatoes.

Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of tomato mixture. Pour in broth.

Cover crock pot and cook at LOW setting until chicken is very tender when pierced (6 to 7 hours).

Carefully lift chicken to a warm plate, cover lightly, and keep warm in a 200 degree F oven.

Stir rice into cooking liquid. Increase cooker heat setting to HIGH; cover and cook, stirring once or twice, until rice is almost tender to bite (30 to 35 minutes).

Stir in shrimp, cover and cook until shrimp are opaque in center; cut to test (about 10 more minutes).

Meanwhile, toast almonds in a small nonstick frying pan over medium heat until golden brown (5 to 8 minutes), stirring occasionally. Set aside.

TO SERVE:
Season rice mixture to taste with salt. Mound in a warm serving dish; arrange chicken on top. Sprinkle with parsley and almonds.

Makes 6 servings
Source: Crockery Cookbook by Sunset Books