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Bombay Chicken and Rice |
"Chicken components are brushed with a butter and curry combination and baked in a aggregate of rice, seasonings and dried fruit."
Ingredients :
- 1 cup raw lengthy-grain white rice
- 6 oz. Diced dried combined fruit
- half of cup chopped onion
- 1 1/2 teaspoons sugar
- 1 teaspoon salt
- 2 cups water
- 1 (three pound) bird, cut into portions
- 2 tablespoons butter, melted
- 4 teaspoons curry powder, divided
- 1/2 teaspoon paprika
Instructions :
Prep : 20M | Cook : 6M | Ready in : 1H20M |
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- Preheat oven to 375 ranges F (one hundred ninety tiers C).
- In a 9x13 inch baking pan, mix rice, fruit, onion, sugar and salt. Pour in water. Arrange bird parts over the rice aggregate. In a small bowl, blend butter, curry powder and paprika. Brush butter aggregate over bird pieces. Cover pan tightly with aluminum foil.
- Bake 1 hour in the preheated oven, till chook juices run clean and rice is smooth.
Notes :
- Reynolds® Aluminum foil may be used to preserve meals wet, cook it calmly, and make smooth-up less complicated.
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