Photo: Country Captain Recipe
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tablespoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) chicken fryer, cut into serving pieces
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onions
- 1 cup chopped green bell peppers
- 1/2 cup chopped celery
- 1 bay leaf
- 1/2 tablespoon curry powder
- 1/4 teaspoon dried ground thyme
- 1/8 teaspoon crushed red pepper
- 1/2 tablespoon minced garlic
- 3 cups canned whole peeled tomatoes, crushed, and their juices
- 1/2 cup chicken stock, or canned low-sodium chicken broth
- 1/2 tablespoon dark brown sugar
- 1/2 cup currants
- Steamed long-grain white rice, as accompaniment
- 3 ounces toasted slivered almonds, for garnish
Directions
In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.
In a large heavy saucepan, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.
Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, and red pepper. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and their juices, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the cooked chicken and cook, stirring occasionally, until the meat is tender but not falling from the bones, about 50 minutes. Add the currants and cook for 10 minutes longer.
Remove from the heat and adjust the seasoning, to taste. Serve hot over the steamed white rice. Garnish with the almonds and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 18 reviews
By wetmosaic
Chicago, IL
on January 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My boyfriend enjoyed this very much, and he doesn't like tomatoes, so I consider that a raving success. I had never had country captain before, but I liked the ingredient list, so I thought I'd give it a shot, and am certainly glad I did. Basically, I was looking for a way to liven up some leftover fried chicken, and this really hit the spot. I crisped a little chopped bacon first and used the rendered fat instead of butter to saute the vegetables, and used red curry paste instead of powder. I also skipped the chicken preparation steps since I already had fried chicken ready. I simply nestled my prepared chicken pieces into the sauce and simmered as directed. Dished it up, sprinkled the toasted almonds and crispy bacon on top, and served it with steamed rice and sauteed green beans with lemon butter. We both cleaned our plates.
By tlwoodley
on June 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I served this dish with green thai curry for extra spice and brown rice, delicious!
By Michele F
Broken Arrow, OK
on September 21, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used about half of the tomato it calls for in the recipe and added more chicken stock. We both loved it! He was amazed that I made something with tomatos that he liked! It wasn't that hard to make and well worth the effort!
Read all 18 reviews