COUNTRY CAPTAIN CHICKEN
Country Captain originated in India but has been served in the South since the earliest American colonies were founded. It was a favorite dish of General Patton and is included in the Army's Meals Ready to Eat in honor of the general. This recipe has been in my family for generations. -Sarah Ellen McKenney, Taylors, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
COUNTRY CAPTAIN CHICKEN
I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.
Provided by Hungarian Gypsy
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
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 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
SAUCY COUNTRY CAPTAIN CHICKEN
A tomato based chicken stew. Serve with rice for an easy, healthy meal. It's really delicious and almost hard to stop eating! Because my father wouldn't eat this, it was served only when he was out of town. I've updated it with fresh mushrooms, in lieu of canned, better curry mixes, and serve it with basmati or jasmine brown rice. Add zucchini, broccoli or cauliflower for added health. Hope you enjoy it as much as I have over the years. It's one of my comfort foods.
Provided by Kirby
Categories Stew
Time 1h15m
Yield 1 medium stew pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Flour and brown chicken in pot. (Remove skins before hand if you prefer.).
- Remove chicken and set aside on a platter.
- Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil.
- Add spices, then wet ingredients, then browned chicken.
- Simmer 45 minutes, or until chicken is completely cooked through.
- Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
- Cooking with the bones in adds a lot of flavor.
Nutrition Facts : Calories 564.9, Fat 40.2, SaturatedFat 10.7, Cholesterol 162.6, Sodium 747.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 40.4
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
This recipe was given to me by a co-worker a few years back, and I have been making it ever since...the added currants gives this chicken dish an added kick, I wouldn't dream of not adding them in....this is a popular recipe with my family, I have also made this dish for company.
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Mix the flour and 1/2 tsp pepper together.
- Coat the chicken in flour mixture.
- Brown the chicken in olive oil; remove keep warm.
- In same frypan cook onions, peppers and garlic in remaining oil until soft.
- Stir in curry, salt, pepper and thyme; stirring to blend.
- Add in the tomatoes and parsley (breaking up the tomatoes with a fork).
- Heat and stir the mixture for a few minutes.
- Spread the browned chicken pieces in bottom of casserole dish.
- Pour the tomato/onion mixture over the chicken.
- Cover, and bake for 40-45 minutes, or until tender.
- Remove the chicken from the casserole and stir in the currants.
- Prepare the cooked rice in a casserole.
- Pour the cooked sauce over rice, place the chicken on top.
- Sprinkle with almonds over all.
Nutrition Facts : Calories 995.8, Fat 49.8, SaturatedFat 10.9, Cholesterol 138, Sodium 135.3, Carbohydrate 90.4, Fiber 4.5, Sugar 7.7, Protein 44.6
COUNTRY CAPTAIN CHICKEN
Make and share this Country Captain Chicken recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in skillet large enough to hold chicken in one layer.
- Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes.
- Transfer to saucepan.
- Add oil to skillet.
- Combine flour, salt and pepper in bowl.
- Roll chicken in flour mixture, cook in hot oil until nicely browned.
- Drain off any excess oil.
- Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables.
- Bring to boil over medium heat.
- Pour over chicken and simmer for 15 minutes.
- Stir in coconut and raisins; simmer for 5 minutes longer.
- Test chicken for doneness, check seasoning.
- Arrange chicken in serving bowl.
- Garnish with almonds and parsley.
- Serve with boiled rice.
Nutrition Facts : Calories 726.2, Fat 50.2, SaturatedFat 17.6, Cholesterol 192.8, Sodium 928, Carbohydrate 21.1, Fiber 2.7, Sugar 6.9, Protein 46.6
GEORGIA COUNTRY CAPTAIN CHICKEN
Make and share this Georgia Country Captain Chicken recipe from Food.com.
Provided by Steve P.
Categories Curries
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat.
- In large fry pan, place oil and heat to medium temperature.
- Add chicken and cook, turning, about 15 minutes or until brown on all sides.
- Remove chicken from pan and keep warm.
- In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown.
- Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.
- In large baking dish, place chicken.
- Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken).
- Place in 375F.
- oven and cook about 45 minutes or until fork can be inserted in chicken with ease.
- Remove chicken and place on large serving platter with hot, fluffy rice.
- Stir currants into tomato mixture and spoon over rice.
- Sprinkle chicken with almonds and serve with chutney as an accompaniment.
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COUNTRY CAPTAIN CHICKEN RECIPE - SOUTHERN LIVING
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Total Time 1 hr 30 mins
- Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large ziplock plastic freezer bag. Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat. When all chicken thighs are coated, discard flour mixture.
- Heat oil and 2 tablespoons of the butter in a large Dutch oven over medium, stirring until melted. Add 4 to 5 chicken thighs, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes. Turn and cook until browned on other side, about 2 minutes. Transfer thighs to a plate, reserving drippings in Dutch oven. Repeat twice with remaining thighs.
- Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg, and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven; cook over medium, stirring often, until onion is tender. Stir in tomatoes and raisins.
- Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven. Cover and simmer 15 minutes; uncover and cook until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.
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