Chicken Marsala Masala with Peach-Watermelon Rind Chutney ...
Get this all-star, easy-to-follow Chicken Marsala Masala with Peach-Watermelon Rind Chutney recipe from Rachael Ray
Directions Bring 2 cups of chicken stock, 1 cup water, 2 tablespoons butter and bay leaf to a boil in a medium pot with tight fitting lid. Add rice, stir and cover, reduce heat and cook 18...
- Yield: 4 to 6 servings
- Cooking time: 0 Hour 40 Min
- Rating: 5/5
- Publisher: Foodnetwork.com
- 4 cups chicken stock, divided
- 3 tablespoons butter, divided
- 1 bay leaf, fresh or dried
- 1 1/2 cups long grain rice
- 4 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds chicken breast cutlets, thinly sliced into 1/8-1/4 inch strips
- Salt and freshly ground black pepper
- 1 red onion, quartered lengthwise then thinly sliced
- 4 cloves garlic, grated or thinly sliced
- 3 portobello mushrooms, thinly sliced
- 8 ounces shiitake mushrooms, stems removed and thinly sliced
- 2 tablespoons curry powder, a couple of palmfuls
- 2 teaspoons garam masala, 2/3 palmful
- 1/4 to 1/3 cup Marsala wine, eyeball it
- 2 peaches, chopped
- 1 inch fresh ginger root, grated
- 2 tablespoons cider vinegar
- 2 tablespoons light or dark brown sugar
- 1/2 cup pickled watermelon rind, chopped
- 1/2 cup chopped macadamia nuts, toasted
- A handful fresh flat parsley or cilantro, chopped
- 4 scallions, whites and greens, finely chopped
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