Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 1 chicken (about 3 pounds), cut into 8 pieces 1/2 teaspoon salt

  3. 1/4 teaspoon white pepper

  4. 1/3 cup minced shallots

  5. 2 cups chicken broth

  6. 1 cup peeled, chopped apple

  7. 1 teaspoon curry powder

  8. 1/2 cup chopped roasted unsalted peanuts, divided

  9. 1/3 cup heavy cream

  10. 1 tablespoon cornstarch Cider Rice:

  11. 1 1/4 cups apple cider

  12. 1 cup rice

  13. 1 tablespoon butter

Instructions Jump to Ingredients ↑

  1. Prepare Chicken: In large skillet, place oil over medium heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is brown on all sides, about 5 minutes. Add shallots; cook 1 minute more. Add chicken broth, apple, curry powder and 1/4 cup of the peanuts; stir to mix well. Reduce heat to low, cover and cook about 20 minutes until fork can be inserted in chicken with ease.

  2. Meanwhile, prepare Cider Rice: In medium saucepan, place 1 cup water and apple cider; bring to a boil. Add rice and butter. Stir, reduce heat to low, cover and cook 20 minutes or until liquid is absorbed.

  3. Stir cornstarch into heavy cream and slowly add to skillet, stirring until sauce is thickened. Sprinkle with remaining 1/4 cup chopped peanuts and serve over Cider Rice.


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