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Curry Chicken and Rice Dinner

Yield Makes 6 servings


  • 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

How to Make It

  1. Preheat oven to 350°. Place oven bag in a 13- x 9-inch baking dish. Add flour to oven bag; twist end of bag, and shake.

  2. Add 2 teaspoons curry powder, rice, and next 5 ingredients to oven bag; squeeze bag to blend ingredients.

  3. Sprinkle chicken with remaining 1 teaspoon curry powder; arrange in an even layer on top of rice mixture.

  4. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

  5. Bake at 350° for 45 to 50 minutes or until chicken is done.

Cooking School Cookbook, Spring 1998