Makes 6 servings.
Prep Time: 15 minutes
Cook Time: 20 minutes
INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped green bell pepper
1/2 teaspoon McCormick® Garlic Powder
1 pound boneless skinless chicken thighs, cut into 1-inch cubes
1 tablespoon McCormick® Curry Powder
1/8 teaspoon McCormick® Red Pepper, Ground
1 can (14 1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (14 ounces) chicken broth
1 Granny Smith apple, chopped
1/2 cup raisins
2 cups cooked brown rice
Toasted sliced almonds (optional)
DIRECTIONS
1. Heat oil in 3-quart saucepan on medium-high heat. Add onion; cook and stir 2 minutes. Add bell pepper and garlic powder; cook and stir 3 minutes.
2. Mix in chicken, curry powder and ground red pepper. Stir in tomatoes and chicken broth. Bring to boil. Reduce heat to low; simmer 5 minutes. Add apple and raisins; simmer 10 minutes longer or until chicken is cooked through, stirring occasionally.
3. Ladle stew into shallow soup bowls. Top each with 1/3 cup of brown rice. Garnish with almonds, if desired.
NUTRITION INFORMATION
per serving
Calories: 301
Fat: 9 g
Carbohydrates: 37 g
Cholesterol: 52 mg
Sodium: 556 mg
Fiber: 4 g
Protein: 18 g
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