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. Your kitchen will smell divine from the welcoming aromas as this chicken is cooking. Chicken is one of the most popular meats to cook for dinner. Most cooks are looking for new ways to prepare chicken to keep things interesting for the family. I know my kids will groan when I tell them I am cooking chicken for dinner.
- 1/2 cup all-purpose flour
- Salt and freshly-ground black pepper to taste
- 8 chicken breast halves, boneless and skinless*
- 3 tablespoons vegetable oil
- 1 medium onion, coarsely chopped
- 1 large red bell pepper, cored, seeded, and thinly sliced into 1/4-inch wide rings
- 2 cloves garlic, minced
- 1 (28-ounce) can plum or Roma tomatoes, crushed or 2 cups fresh chopped tomatoes
- 2 to 3 teaspoons curry powder or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon thyme, dried
- 1/2 cup currants or raisins
- 1/2 cup almonds, slivered and toasted
- Long-grain white rice, cooked and hot
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.
Preheat oven to 200 degree F. Transfer chicken to an oven-proof dish and keep warm in the oven; reserving drippings in frying pan.
Reduce heat for the frying pan 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.
* 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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Chicken Rice Recipes South Central