Chicken Country Captain
Recipe: #35535
August 24, 2020
Categories: Curries, Chicken, Rice, Tomato Indian, Oven Roast, Chicken Dinner, Indian Chicken, more
"This recipe came from my mother, Constance Wagner, who seems to have copied it from a recipe in The Joy of Cooking by Irma S. Rombauer, then modified it considerably by making it a smaller recipe with somewhat different ingredients (see Country Captain Casserole in this section)."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (557.2 g)
- Calories 669.2
- Total Fat - 17.2 g
- Saturated Fat - 2.1 g
- Cholesterol - 326.6 mg
- Sodium - 128.4 mg
- Total Carbohydrate - 92.5 g
- Dietary Fiber - 14.4 g
- Sugars - 10 g
- Protein - 42.3 g
- Calcium - 147 mg
- Iron - 9.2 mg
- Vitamin C - 89.5 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Sauté parsley, peppers, and onions in oil till tender.
Step 2
Pour into roaster, adding tomatoes, spices, seasoning.
Step 3
Cook gently on top of stove 15 minutes, then add garlic.
Step 4
While sauce is cooking, dredge chicken pieces in flour and brown.
Step 5
Lay chicken pieces in sauce and bake covered at 275' for 1½ hours.
Step 6
Add currants 20 minutes before serving.
Step 7
Arrange chicken pieces on rice, top with sauce, sprinkle with almonds.
Tips
No special items needed.
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