Difference between revisions of "Chicken Calcutta"
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
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# Season [[chicken]] pieces with [[salt]], [[pepper]] and [[garlic powder]]. | # Season [[chicken]] pieces with [[salt]], [[pepper]] and [[garlic powder]]. | ||
# Heat [[oil]] in large skillet over medium-high heat. Add [[chicken]]; brown on all sides. | # Heat [[oil]] in large skillet over medium-high heat. Add [[chicken]]; brown on all sides. | ||
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[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Canned chicken soup Recipes]] | [[Category:Canned chicken soup Recipes]] | ||
Latest revision as of 10:46, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 2½ to 3 pounds frying chicken, cut up
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 x 10¾-ounce can condensed cream of chicken soup
- 1 cup apple juice
- ½ teaspoon ground ginger
- ½ teaspoon celery seed
- 1 large green pepper, cut into thin strips
- 1 tablespoon soy sauce
- 3 cups hot cooked rice
Procedures
- Season chicken pieces with salt, pepper and garlic powder.
- Heat oil in large skillet over medium-high heat. Add chicken; brown on all sides.
- Drain all but 2 tablespoons fat.
- Add onion to skillet and brown lightly.
- Stir in soup, juice, ginger and celery seed. Cover and simmer 30 minutes.
- Add green pepper and soy sauce; cover and cook 5 minutes longer.
- Serve over hot rice.
