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Chicken Fiesta

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      Title: CHICKEN FIESTA
 Categories: Poultry
      Yield: 1 Servings
 
    1/3 c  Gold Medal all-purpose
           -flour
    1/2 ts Salt
    1/4 ts Pepper
      3 lb Cut-up broiler-fryer
           -chicken
      2 tb Vegetable oil
      1 lg Onion, chopped (about 1
           -cup) t
  1 1/2 ts Curry powder
  1 1/2 ts Chopped fresh or 1/2
           -teaspoon dried thyme
           -leaves
    1/4 ts Salt
      1    Clove garlic, finely
           -chopped
      1 cn (16 ounces) whole tomatoes,
           -undrained
    1/4 c  Currants or raisins
      1 md Green bell pepper);
           -coarsely chopped (about 1
           -cup)
    1/3 c  Slivered almonds, toasted
           -(page 21)
      3 c  Hot cooked rice
 
  Mix flour, I/2 teaspoon salt and the pepper. Coat chicken with flour
  mixture. Heat oil in 12-inch 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, 1/4 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 crisp-tender. 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
 
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