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  • 1 (28 ounce) can diced peeled tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 medium onion, chopped
  • 1 tart green apple, chopped
  • 1 green bell pepper, chopped
  • 1/3 cup raisins
  • 1 1/2 tablespoons curry powder
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon cayenne
  • 1 1/2 cups converted white rice
  • 6 skinless, boneless chicken breast halves, trimmed of fat (about 1 1/2 pounds)


  1. In a 5-quart slow cooker, mix together the tomatoes with their liquid, tomato sauce, onion, apple, green pepper, raisins, curry, garlic, ginger, cayenne, and rice.
  2. Cut each chicken breast half crosswise into 5 pieces.Stir the chicken pieces into the mixture.
  3. Cover and cook on LOW for about 3 1/2 hours, or until the chicken is cooked through and the rice is tender. Do not overcook or the rice will be mushy.
  4. Garnish with sliced black olives.

Posted by Darlene at Recipe Goldmine 4/25/02 3:19:05 am.


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