Recipe by Oxmoor House January 1996


Recipe Summary test

6 servings.


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated.

  • Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add chicken; cook until browned. Drain and pat dry. Wipe drippings from Dutch oven.

  • Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add green pepper and next 7 ingredients; saute 5 minutes. Add raisins, tomato, and chicken; bring to a boil. Cover, reduce heat; simmer 20 minutes or until chicken is tender.

  • Bring water to a boil in a medium saucepan; stir in rice and turmeric. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed.

  • To serve, place 1 cup rice on each plate. Spoon chicken mixture evenly over rice.


Oxmoor House Cooking Light Collection

Nutrition Facts

470 calories; calories from fat 10%; fat 5g; saturated fat 1g; mono fat 1.5g; poly fat 1.7g; protein 33.5g; carbohydrates 72.3g; cholesterol 66mg; sodium 332mg.