East Indian Curried Chicken With Capers And Brown Rice

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2 cups plum tomatoes, diced

1 cup artichoke hearts, drained and chopped

1 cup chicken broth

1 medium purple onion, chopped

1/4 cup capers, drained

1/3 cup dry white wine

2 tablespoons tapioca, quick cooking

2 teaspoons curry powder

1/2 teaspoon ground thyme

1/4 teaspoon salt

1/4 teaspoon black pepper, freshly ground

1 1/2 pounds chicken breasts, boneless and skinless

4 cups brown rice, hot, steamed

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