Country Captain Chicken

• 3 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 6 (4-ounce) skinned, boned chicken breast halves
• Vegetable cooking spray
• 2 tablespoons reduced-calorie margarine
• 2 cups chopped green pepper
• 1 1/2 cups chopped onion
• 1/2 cup chopped fresh parsley
• 1 1/2 tablespoons curry powder
• 1 teaspoon pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 1/2 cup raisins
• 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
• 4 cups water
• 2 cups long-grain rice, uncooked
• 3/4 teaspoon ground turmeric

1. Combine first 3 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated.
2. Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add chicken; cook until browned. Drain and pat dry. Wipe drippings from Dutch oven.
3. Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add green pepper and next 7 ingredients; saute 5 minutes. Add raisins, tomato, and chicken; bring to a boil. Cover, reduce heat; simmer 20 minutes or until chicken is tender.
4. Bring water to a boil in a medium saucepan; stir in rice and turmeric. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed.
5. To serve, place 1 cup rice on each plate. Spoon chicken mixture evenly over rice.

allpurpose, paprika, ground red pepper, vegetable cooking spray, margarine, green pepper, onion, parsley, curry powder, pepper, ground nutmeg, salt, garlic, raisins, salt, water, longgrain rice, ground turmeric

Taken from www.myrecipes.com/recipe/country-captain-chicken (may not work)