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Country Captain Chicken

Here's how you make Country Captain Chicken
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  • Servings: 5
  • Prep: 30m
  • Cook: 50m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1 whole (4 to 5 pound) chicken (cut into 8 pieces)
  • Coarse salt and freshly ground black pepper
  • 1 cup all-purpose flour (plus more, if needed)
  • 1/2 teaspoon paprika (Hungarian paprika)
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoon oil (canola oil)
  • 3 tablespoon unsalted butter
  • 1 large yellow onion (preferably Vidalia, chopped)
  • 1/2 green bell pepper (cored, seeded, and chopped)
  • 1/2 red bell pepper (cored, seeded and chopped)
  • 2 cloves garlic, finely chopped
  • 1 tablespoon curry powder, preferably Madras
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground tumeric
  • 1/4 teaspoon ground cinnamon
  • 1 can (28 ounce) whole tomatoes (with juice)
  • 150 grams raisins (golden raisins, 1 cup)
  • 55 grams slivered almonds (or sliced, lightly toasted, for garnish, 1/2 cup)
  • 2 tablespoon chopped fresh parsley (for garnish)
  • Rice pilaf ($20,000 rice pilaf #7802, see related recipe for accompaniment)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Season the chicken with salt & pepper.

  • Step 2: Combine the flour, paprika and cayenne in a shallow bowl, and season with salt & pepper.

  • Step 3: Turn the chicken pieces in the flour mixture until coated, shake off the excess flour, and set aside.

  • Step 4: Line a plate with paper towels.

  • Step 5: To prepare the chicken, in a large skillet, heat the butter and oil over medium-high heat until sizzling.

  • Step 6: Without crowding the skillet, cook the chicken, in batches if necessary, until a rich golden brown on both sides, about 3 minutes per side

  • Step 7: Remove the chicken pieces to the prepared plate to drain.

  • Step 8: Decrease the heat to medium-low, and allow the fat to cool a little.

  • Step 9: Add the onion, green and red bell peppers, and garlic to the pan and stir until soft, but not browned, 3-5 minutes.

  • Step 10: Add the curry powder, cumin, tumeric, cinnamon, tomatoes with juice,and raisins.

  • Step 11: Season with salt & pepper.

  • Step 12: Return the chicken to the pan, cover and cook over low heat for 25-30 minutes, or until the chicken is tender and the juices run clear when pierced with a knife.

  • Step 13: Remove the chicken pieces to a shallow bowl or platter with a lip.

  • Step 14: Tent the chicken with foil to keep warm.

  • Step 15: To finish the sauce, increase the heat to high and reduce he liquid until thickened, stirring frequently, 5-7 minutes.

  • Step 16: Taste and adjust for seasoning for seasoning with salt & pepper.

  • Step 17: To serve, spoon the sauce over the chicken and top with with the toasted almonds and chopped parsley, and accompany with rice pilaf.

We hope you enjoy this recipe!

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