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Ingredientes
- 1 broiler-fryer
- 1 teaspoon salt
- 1/2 teaspoon grnd cinnamon
- 1/2 teaspoon grnd nutmeg
- 1/2 teaspoon grnd allspice
- 1/2 teaspoon curry pwdr
- 1 lg. onion, finely minced (1 c.)
- 1/4 c. butter
- 1 can chicken broth
- 1 c. water
- 1/4 teaspoon salt
- 1 c. brown rice
- 1 apple, quartered, cored and diced
- 1/2 c. raisins
- 2 tbsp. flour
- 1 clove garlic
- 1/4 c. boiling water
- 8 ounce. plain yogurt
Direcciones
- Wash chicken, pat dry on paper toweling. Combine 1 teaspoon salt, cinnamon, nutmeg, allspice, pepper and curry; sprinkle into cavity of chicken lightly, then rub remaining spices on skin of chicken. Place on rack in shallow roasting pan. Bake at 350 degrees about 1 hour and 10 min, or possibly till chicken is tender; baste occasionally with pan drippings.
- Meanwhile, saute/fry onion in butter in deep saucepan for 5 min. Add in water to chicken broth to make 3 c.. Stir broth into onions with 1/4 teaspoon salt; bring to boiling, add in rice; cover; simmer 45 min or possibly till all liquid is absorbed.
- Remove chicken from roasting pan. Remove rack from pan. Tip pan and let fat rise to one corner, pour off all fat except for 1 tbsp. Allow pan juices to remain in pan.
- Place over medium heat; blend in flour and garlic. Add in 1/4 c. boiling water to pan, mixing till smooth. Cook and stir over medium heat, scraping to loosen baked-on juices in pan; add in yogurt and heat thoroughly. Don't allow sauce to come to a boil or possibly mix will curdle. When rice is done, add in apples and raisins; arrange around hot chicken on serving platter. Serve with yogurt sauce. Serves 5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 287 | |
| Calories from Fat 89 | 31% |
| Total Fat 10.14g | 13% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 680mg | 28% |
| Potassium 364mg | 10% |
| Total Carbs 45.25g | 12% |
| Dietary Fiber 3.2g | 11% |
| Sugars 14.03g | 9% |
| Protein 5.67g | 9% |
