30 Minute Southern Classic Country Captain Chicken Recipes
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.
SLOW COOKER COUNTRY CAPTAIN CHICKEN
Cook's Country. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must.
Provided by Brookelynne26
Categories One Dish Meal
Time 6h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
- Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
- Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.
Nutrition Facts : Calories 263.4, Fat 16.7, SaturatedFat 4.5, Cholesterol 79, Sodium 273.8, Carbohydrate 10.8, Fiber 2.6, Sugar 4.8, Protein 18.4
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