Ingredients
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
6
-
1/2
-
1/2
-
2
-
3
-
1/3
-
3
-
1
Directions
Steps
|
1
Done
|
Using a Large Heavy Skillet, Heat the Oil Over Medium Heat. |
|
2
Done
|
Add the Ginger, Cinnamon, Paprika, Curry, Salt and Pepper to the Oil. |
|
3
Done
|
Stir and Cook the Spices in the Oil For 2 Minutes. |
|
4
Done
|
Add the Chicken Pieces and Cook Over Medium Heat on Each Side For Approximately 5 Minutes or Till Lightly Browned. |
|
5
Done
|
Remove Chicken from Pan. |
|
6
Done
|
Pour Off Any Excess Oil from the Skillet. |
|
7
Done
|
Add Wine to the Skillet and Deglaze For About 1 Minute. |
|
8
Done
|
Add Broth, Carrots and Celery and Return Chicken to the Skillet, Bringing All to a Boil. |
|
9
Done
|
Reduce Heat to Low. |
|
10
Done
|
Cover and Simmer For 30 Minutes or Until Chicken Pieces Are Tender. |
|
11
Done
|
Remove Chicken from Skillet; Keep Warm. |
|
12
Done
|
Add Half and Half to Skillet, Stirring Until Incorporated, Over Low Heat. |
|
13
Done
|
Place Rice on Platter and Distribute Chicken Pieces on Top of Rice. |
|
14
Done
|
Place Avocado Slices on Top Then Pour Sauce Mixture Over All. |
|
15
Done
|
Sprinkle Top With Slivered Almonds. |
