Aromatic Curry-and-Spice Chicken

Ingredients

• 1.5 cups brown rice uncooked
• 36 ounce skinned and boned chicken breasts 
• 1 stick cinnamon (3-inch)
• 1 tablespoon curry powder 
• 3 tablespoons cilantro leaves fresh chopped
• 2  garlic cloves minced
• 0.3 cup golden raisins 
• 2 medium size bell peppers green chopped
• 0.1 teaspoon ground cloves 
• 0.5 teaspoon pepper 
• 29 ounce canned tomatoes diced canned
• 0.8 teaspoon salt divided
• 0.3 cup slivered almonds toasted
• 2 medium size onions sweet chopped
• 4 teaspoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

1. Prepare rice according to package directions, omitting salt and fat. Keep rice warm.
2. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper; set aside.
3. Saut chopped onions and bell peppers in 2 teaspoons hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender.
4. Add garlic; saut 1 minute.
5. Transfer onion mixture to a medium bowl; stir in remaining 1/4 teaspoon salt, tomatoes, and next 4 ingredients. Wipe skillet clean.
6. Cook chicken in remaining 2 teaspoons hot oil in skillet over medium-high heat 6 minutes on each side or until browned.
7. Pour tomato mixture evenly over chicken. Cover, reduce heat to medium low, and simmer 15 minutes. Uncover and simmer 10 minutes or until mixture is thickened and chicken is tender.
8. Remove and discard cinnamon stick. Stir in cilantro, and top with almonds.
9. Serve over brown rice.