Mandarin Chicken & Rice

Lena Kidane

    • The Perfect Purée Mandarin/Tangerine Concentrate, thawed
    • Vegetable oil
    • 1 lg. onion, chopped
    • 1 red bell pepper, chopped
    • 2 garlic cloves, minced
    • 2 tbsp. minced ginger
    • 2 tbsp. yellow curry powder
    • 1 tbsp. ground cumin
    • 1 cup half and half
    • 1 lb. boneless, skinless chicken breast, cut into pieces
    • Salt and pepper
1. In a large saute pan heat oil, add onions and bell pepper-cook until soft.
2. Add garlic and ginger. Then add curry powder and cumin and cook for a few minutes.
3. Add the mandarin/tangerine concentrate and cook for a few minutes.
4. Add the chicken pieces and cook. Add salt and pepper to your taste.
5. When the chicken is almost cooked, add half and half cream and bring to a boil. Then, lower the heat to low and let it simmer for some minutes stirring occasionally.
6. Depending on your preference you can add more half and half if you like more sauce or add some heavy cream if you like it creamier.
7. Serve this sauce over rice.