Makes 4 servings
|4||boneless skinless chicken thighs|
|2||tablespoons all-purpose flour|
|2||tablespoons vegetable oil, divided|
|1||cup chopped green bell pepper|
|1||large onion, chopped|
|1||stalk celery, chopped|
|1||clove garlic, minced|
|1/4||cup chicken broth|
|2||cups canned crushed tomatoes or diced fresh tomatoes|
|1/2||cup golden raisins|
|1-1/2||teaspoons curry powder|
|1/4||teaspoon black pepper|
|2||cups hot cooked rice|
- Coat chicken with flour; set aside. Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Add bell pepper, onion, celery and garlic. Cook and stir 5 minutes or until vegetables are tender. Place vegetables in slow cooker.
- Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add chicken; cook 5 minutes per side or until browned. Place chicken in slow cooker.
- Pour broth into skillet. Cook and stir over medium-high heat, scraping up any browned bits from bottom of skillet. Pour liquid into slow cooker. Add tomatoes, raisins, curry powder, salt, paprika and black pepper. Cover; cook on LOW 3 hours. Serve chicken with sauce over rice.
Check out more recipes for Southern