 | | 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. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
|  | | 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) |
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| | Nutrition (per serving) | |
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