- 1 two-and-three-quarter-pound chicken, cut into serving pieces
- Salt to taste, if desired
- Freshly ground pepper to taste
- 5 sweet green peppers, about one and one-quarter pounds
- 2 tablespoons butter
- 1 cup finely chopped onion
- 2 teaspoons finely minced garlic
- 3 tablespoons curry powder or to taste
- 1 bay leaf
- ½ cup dry white wine
- 1 cup rice, preferably “converted” and not instant
- 1 cup fresh, or canned, chicken broth
- ½ pound shrimp, shelled and deveined
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
1366 calories; 76 grams fat; 23 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 15 grams polyunsaturated fat; 57 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 105 grams protein; 447 milligrams cholesterol; 1319 milligrams sodium
- Sprinkle the chicken pieces with salt and pepper, and set aside.
- Core and seed the peppers. Cut them into one-inch cubes. There should be about four cups.
- Heat the butter in a skillet, in which the chicken pieces will fit snugly, with a tight-fitting lid. Add the chicken and cook over moderately low heat, turning the pieces without browning, about five minutes.
- Add the onion, garlic and curry powder, and cook, stirring, without browning, until the chicken is well coated with the curry. Add the green peppers and continue cooking, stirring often and turning the chicken pieces, about five minutes.
- Add the bay leaf, wine and rice, and stir to blend.
- Pour in the chicken broth and stir. Cover closely and cook over moderately low heat about 15 minutes. Add the shrimp, pushing them down into the rice. Cook about five minutes longer or until the rice is tender and most of the liquid absorbed.