Country Captain Chicken Cooking Light Recipes

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

COUNTRY CAPTAIN CHICKEN (COOKING LIGHT)

Steps:

• 1. Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
• 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN

Steps:

• Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
• Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
• Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

THROWDOWN'S COUNTRY CAPTAIN CHICKEN

Steps:

• For the coconut rice with green onions:
• Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.
• Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving.
• Preheat the oven to 325 degrees F.
• Heat the oil in a large, high sided saute pan over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the butter and 1 tablespoon of canola to the rendered bacon fat in the pan and heat until it begins to shimmer.
• Put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate.
• Add the onion and bell pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by 3/4. Add the chicken stock, bring to a simmer and reduce slightly. Stir in the tomatoes, currants or raisins, thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer. Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes. Remove the lid after 35 minutes and continue to bake an additional 15 minutes.
• Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper, and honey, to taste. Stir in the parsley. Spoon the sauce over the chicken and top with the bacon, almonds and more parsley. Serve with Coconut Rice with Green Onions.
• Combine all the spices in a small bowl.

COUNTRY CAPTAIN CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan., Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley.

COUNTRY CAPTAIN

Steps:

• Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.
• Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don't have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.
• Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.
• While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.
• Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.

COUNTRY CAPTAIN

Steps:

• Heat the oven to 325 degrees.
• Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
• Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
• Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
• Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
• Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.

COUNTRY CAPTAIN CHICKEN

Steps:

• Cut chicken into 8 pieces.
• Wash pieces and pat dry.
• Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
• Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
• Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
• Stir over low heat to loosen the browned particles.
• Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
• Cover and cook slowly until tender, 20 to 30 minutes.
• Stir the currants into the sauce and serve accompanied by almonds.

COUNTRY CAPTAIN CHICKEN

Steps:

• Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
• Preheat oven to 350 degrees.
• Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
• Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.