Country Captain Chicken Recipe

Name: Country Captain Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4- to 5-pound) chicken, cut into 8 pieces (see page 99); Coarse salt and freshly ground black pepper; 1 cup all-purpose flour, plus more if needed; 1/2 teaspoon Hungarian paprika; 1/2 teaspoon cayenne pepper; 3 tablespoons unsalted butter; 3 tablespoons canola oil; 1 large 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 turmeric; 1/4 teaspoon ground cinnamon; 1 (28-ounce) can whole tomatoes with juice; 1 cup golden raisins; 1/2 cup sliced or slivered almonds, lightly toasted (see page 196), for garnish; 2 tablespoons chopped fresh parsley, for garnish; $20,000 Rice Pilaf (page 158), for accompaniment

Servings: persons

1 (4- to 5-pound) chicken, cut into 8 pieces (see page 99)
Coarse salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1/2 teaspoon Hungarian paprika
1/2 teaspoon cayenne pepper
3 tablespoons unsalted butter
3 tablespoons canola oil
1 large 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 turmeric
1/4 teaspoon ground cinnamon
1 (28-ounce) can whole tomatoes with juice
1 cup golden raisins
1/2 cup sliced or slivered almonds, lightly toasted (see page 196), for garnish
2 tablespoons chopped fresh parsley, for garnish
$20,000 Rice Pilaf (page 158), for accompaniment

1
Season the chicken with salt and pepper.
2
Combine the flour, paprika, and cayenne in a shallow bowl, and season with salt and pepper.
3
Turn the chicken pieces in the flour mixture until coated.
4
Shake off the excess flour.
5
Set aside.
6
Line a plate with paper towels.
7
To prepare the chicken, in a large skillet, heat the butter and oil over medium-high heat until sizzling.
8
Without crowding the skillet, cook the chicken, in batches, if necessary, until a rich, golden brown on both sides, about 3 minutes per side.
9
Remove the chicken pieces to the prepared plate to drain.
10
Decrease the heat to medium-low, and allow the fat to cool a little.
11
Add the onion, green and red bell peppers, and garlic to the pan and stir until soft, but not browned, 3 to 5 minutes.
12
Add the curry powder, cumin, turmeric, cinnamon, tomatoes with juice, and raisins.
13
Season with salt and pepper.
14
Return the chicken to the pan, cover, and cook over low heat for 25 to 30 minutes, or until the chicken is tender and the juices run clear when pierced with a knife.
15
Remove the chicken pieces to a shallow bowl or platter with a lip.
16
Tent the chicken with aluminum foil to keep warm.
17
To finish the sauce, increase the heat to high and reduce the liquid until thickened, stirring frequently, 5 to 7 minutes.
18
Taste and adjust for seasoning with salt and pepper.
19
To serve, spoon the sauce over the chicken and top with the toasted almonds and chopped parsley.
20
Accompany with rice pilaf.
21
You can make this recipe with boneless, skinless breasts instead of bone-in pieces.
22
Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 additional minutes.
23
Remove the breasts to a warm plate and cover with aluminum foil.
24
Let the sauce continue to simmer until the vegetables are tender and the sauce is thick enough to coat a spoon.
25
Return the breasts to the sauce and finish as directed.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 (4- to 5-pound) chicken, cut into 8 pieces (see page 99), Coarse salt and freshly ground black pepper, 1 cup all-purpose flour, plus more if needed, 1/2 teaspoon Hungarian paprika, and more.

Yes, Country Captain Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Country Captain Chicken

How did you like this recipe?

Frequently Asked Questions