30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
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
Provided by Molly O'Neill
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 34 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 20 grams, Sodium 906 milligrams, Sugar 10 grams, TransFat 1 gram
COUNTRY CAPTAIN CHICKEN WITH RICE
This is an easy dish to experiment with Indian cooking, assuming it is not a family tradition already. I learned it from my sous chef Robbie J. at Keswick Hall.
Provided by Mario Brown
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 8
Number Of Ingredients 18
Steps:
- Season chicken with thyme, kosher salt, and black pepper.
- Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
- Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
- Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
- Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.
Nutrition Facts : Calories 782.6 calories, Carbohydrate 28.9 g, Cholesterol 105.7 mg, Fat 62 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 16.9 g, Sodium 471.1 mg, Sugar 10.5 g
COUNTRY CAPTAIN CHICKEN
Enjoy a better-for-you version of this classic Southern chicken stew. From Prevention Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 13
Steps:
- In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
- Cut chicken breasts crosswise in half. Season with 1/4 teaspoon of the salt. Lightly coat with flour, patting off excess. In a 5-quart saucpean or Dutch oven, heat oil over medium heat. Add chicken; cook 3 minutes on each side or until lightly browned but not cooked through. Remove chicken to a plate.
- Add onion and bell peppers to the saucepan. Cook and stir 5 minutes or until vegetables are softened. Stir in garlic, curry powder, thyme and remaining 1/4 teaspoon salt. Cook 1 minute, stirring constantly. Add tomatoes (with juice) and wine; heat to boiling. Reduce heat; simmer 5 minutes. Stir in currants.
- Return chicken to saucepan, pushing it down into the sauce. Heat to boiling. Reduce heat and partially cover saucepan. Cook 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of chicken reads 160°F and juices run clear. Sprinkle with almonds.
Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g
SLOW-COOKER COUNTRY CAPTAIN CHICKEN
Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges
COUNTRY CAPTAIN CHICKEN
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 34 grams, Carbohydrate 27 grams, Fat 58 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 907 milligrams, Sugar 10 grams, TransFat 1 gram
COUNTRY CAPTAIN
Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since at least the 1950s and is found in various forms in older cookbooks as far back as the 18th century. It is, simply, chicken fried in butter or bacon fat, then stewed in the oven with tomatoes fragrant with curry and pepper and served over white Carolina rice. Made correctly, it captures exactly that moment of excitement you can feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States.
Provided by Sam Sifton
Categories dinner, one pot, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 47 grams, Carbohydrate 29 grams, Fat 78 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 23 grams, Sodium 1579 milligrams, Sugar 12 grams, TransFat 1 gram
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