Chicken Calcutta

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

Directions

1. Season chicken pieces with salt, pepper and garlic powder.
2. Heat oil in large skillet over medium-high heat. Add chicken; brown on all sides.
3. Drain all but 2 tablespoons fat.
4. Add onion to skillet and brown lightly.
5. Stir in soup, juice, ginger and celery seed. Cover and simmer 30 minutes.
6. Add green pepper and soy sauce; cover and cook 5 minutes longer.
7. Serve over hot rice.