If you weren't raised in the South, it's very unlikely that you have ever eaten, or even heard of, this classic chicken dish. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time, whereas others use quick-cooking chicken breasts. One thing is always certain: it is perfumed and slightly spiced with curry. Check out Linda's History of Country Captain Chicken.Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.
Country Captain Chicken
1/2 cup all-purpose
flour
*
The U.S. Department
of Agriculture, as well as food agencies in the United Kingdom and elsewhere,
advises against washing poultry. Rinsing chicken will not remove or kill much
bacteria, and the splashing of water around the sink can spread the bacteria
found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively
destroys the most common culprits behind food-borne illness.
Preheat oven to 200 degree F. In a shallow dish, combine flour, salt, and
pepper. Roll chicken pieces in flour mixture to coat all sides. In a large
nonstick frying pan over medium heat, heat vegetable oil. Add chicken pieces and
cook 5 minutes per side or until light brown. NOTE:
Chicken
should not be cooked through at this point.
Transfer chicken to an
oven-proof dish and keep warm in the oven; reserving drippings in frying pan.
Reduce heat to medium low. To the pan drippings, add onion, bell pepper, and
garlic; cook 5 minutes, stirring occasionally, until onions are transparent. Add
tomatoes, curry powder, salt, pepper, and thyme; cover pan and simmer gently an
additional 15 minutes. Add the browned chicken and currants or raisins; cover
and simmer another 20 minutes, stirring occasionally, until the chicken is
tender or until a
meat thermometer registers an
internal temperature of 165 degrees F (juices will run clear when cut with
the tip of a knife).
Remove from heat and transfer chicken to a deep platter. Spoon vegetables and
sauce around the chicken and sprinkle with almonds. Serve with hot rice.
Makes 8 servings.
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