Both South Carolina and Georgia lay claim to this classic Southern chicken dish, which may have been brought to America by a ship's captain ferrying spices from the Far East. Rice is a traditional side dish. To make it fast, cook 1 (3 1/2-ounce) bag boil-in-bag rice, omitting salt and fat. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Top each serving with 1 tablespoon bottled mango chutney.
Very easy to make and tasty. I used red snapper instead of chicken- just cooked the fish in the pan and removed before adding the onion and pepper mixture. I also used dried thyme instead of fresh. I will definitely make this again and would serve it for friends.
liked the spice of this - easy and very filling.
A good quick meal.
This was very good & I'd make it again. And again. I wouldn't call it all that special. Just easy & solid & good. Served with a simple salad.
OUTSTANDING. Made exactly as stated and throughly enjoyed it - plucking a tbsp of thyme is more time consuming than I thought, but so worth it - the fresh thyme taste came through loudly - terrific week night dish with brown rice
Love it, love it, love it. Would make it every night. Only used 1/2 the onions suggested. Used a couple fresh roma tomatoes and a can of spicy v-8 for the can of toms w/Jalapeno. Was a very mild version - I simply wasn't prepared - but next time I will be adding a bunch of heat.
This recipe was easy and good! My stupid Publix didn't have any diced tomatoes w/jalapenos, so I used a can of diced tomatoes and then chopped up a few pickled jalapenos. I may have put a few more in there than the can would have had, so my dish had a kick (which is great with us!). In any case, very flavorful. I served over basmati. Will definitely make this one again! ( Oh and I misread and bought slivered almonds not sliced almonds, but I really liked the crunch the slivers provided!)
