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 Country Captain Chicken

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PostSubject: Country Captain Chicken    October 8th 2011, 9:43 pm

Country Captain Chicken

1/3 c All-Purpose Flour
1/2 ts Salt
1/2 ts Paprika
3 lb Broiler-Fryer, Cut Up
2 tb Vegetable Oil
1 lg Chopped Yellow Onion
1 1/2 lg Green Peppers, Seeded And Minced
2 lg Minced Garlic Cloves
2 tb Minced Fresh Parsley
1 tb Curry Powder
16 oz Whole Tomatoes, With Juice
1/2 c Dried Currants
1 ts Tabasco Pepper Sauce
2 c Cooked Rice
1/2 c Toasted Slivered Almonds


In a plastic bag, mix the flour, salt and paprika. Shake the chicken pieces in the bag with the flour mixture. In a large Dutch oven or heavy saucepan, heat the oil over medium-high heat and brown the chicken, turning several times. Remove the chicken to a warm platter.

In the drippings remaining in the pot over low heat, saute the onion, peppers, garlic, parsley and curry powder for 5 minutes, or until the vegetables are tender. Add the tomatoes and their liquid, the currants and the Tabasco sauce; mix well. Return the chicken to the pot, pushing it down into the sauce and ladling sauce over it. Cover and simmer over low heat for 30 minutes, or until the chicken is tender, turning the pieces occasionally. Adjust the seasonings to taste. Serve the chicken on a bed of rice, and sprinkle slivered almonds on top.


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