Country Captain Chicken
Created by TxGriffLover on October 27, 2011
- Servings: 5
- Prep Time: 30m
- Cook Time: 50m
- Recipe #1498
Ingredients
- 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)
How to Make
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Step 1: Season the chicken with salt & pepper.
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Step 2: Combine the flour, paprika and cayenne in a shallow bowl, and season with salt & pepper.
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Step 3: Turn the chicken pieces in the flour mixture until coated, shake off the excess flour, and set aside.
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Step 4: Line a plate with paper towels.
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Step 5: To prepare the chicken, in a large skillet, heat the butter and oil over medium-high heat until sizzling.
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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
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Step 7: Remove the chicken pieces to the prepared plate to drain.
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Step 8: Decrease the heat to medium-low, and allow the fat to cool a little.
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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.
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Step 10: Add the curry powder, cumin, tumeric, cinnamon, tomatoes with juice,and raisins.
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Step 11: Season with salt & pepper.
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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.
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Step 13: Remove the chicken pieces to a shallow bowl or platter with a lip.
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Step 14: Tent the chicken with foil to keep warm.
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Step 15: To finish the sauce, increase the heat to high and reduce he liquid until thickened, stirring frequently, 5-7 minutes.
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Step 16: Taste and adjust for seasoning for seasoning with salt & pepper.
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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.
Nutritional Facts
- Serving Size: 1 (842.1 g)
- Calories 1000.5
- Total Fat - 39.3 g
- Saturated Fat - 10.4 g
- Cholesterol - 1117.2 mg
- Sodium - 411.9 mg
- Total Carbohydrate - 73.2 g
- Dietary Fiber - 8.3 g
- Sugars - 32.2 g
- Protein - 90.6 g
- Calcium - 160.4 mg
- Iron - 14.6 mg
- Vitamin C - 87.3 mg
- Thiamin - 0.4 mg