Southern Living MAY 1998
Brown chicken in hot oil in a large skillet over medium-high heat; cover and cook 20 more minutes or until done. Remove chicken, reserving drippings in pan, and keep warm.
Add carrot, chopped apple, and rice to skillet; cook, stirring often, until carrot and apple are tender. Stir in 6 cups water, bouillon, pepper liquid, if desired, and curry; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in sour cream; transfer to serving dish. Top rice mixture with chicken; sprinkle with green onions. Cover and let stand 10 minutes.
Melt butter in a small skillet; add apple slices, and sauté 5 minutes or until tender. Stir rice and chicken, and top with apple slices.
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