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CURRIED CHICKEN THIGHS CASSEROLE 8 chicken thighs 3 Tbsp. butter or margarine 1 c. uncooked, regular rice 1 (16 oz.) can stewed tomatoes 1/2 c. chicken broth 1 Tbsp. curry powder 1 medium onion, chopped 1 small green pepper, sliced In 3 quart casserole, melt butter on High for 40 sec- onds. Coat thighs with butter. Put in casserole dish and cover with plastic wrap. Cook on High for 8 minutes. Combine the remaining ingredients in a bowl and spoon over the chicken. (May use 1/2 cup water and 1 or 2 chicken bouillon cubes if you have no broth.) Cover with plastic wrap and cook on High for 15 minutes or until rice is done and chicken is tender. (Usually takes another few minutes longer.) Let rest, covered, for 10 minutes longer before serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!