Remove and keep warm. Stir in the curry powder, cinnamon, and salt; cook, stirring, 1 minute longer. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 minutes. Bring to a boil; reduce heat to low, cover, and simmer for about 10 minutes. The WW Logo, Weight Watchers, myWW+, SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. Cover and simmer 15 minutes; uncover and cook until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes. Add chicken breasts, loosely cover Skillet, and simmer for 12 to15 minutes. It is served over rice with a sprinkling of toasted nuts for crunch. The ingredients in this country captain chicken recipe include raisins, curry, bacon, chopped tomatoes, almonds, and green bell pepper. https://www.foodnetwork.com/recipes/lee-bros-country-captain-recipe-1949068 By using The Spruce Eats, you accept our, Chicken Salad With Apples and Cranberries, Easy Gluten-Free and Vegan Vegetable Rice Biryani Recipe, Leftover Chicken Stir Fry With Bell Peppers, Baked Savannah Red Rice With Bacon, Tomatoes, and Onions. 136mg • sod. Remove and discard bay leaf. Bring water to a boil in a medium saucepan. Reduce heat to 200°F; add the butter. https://www.tasteofhome.com/recipes/slow-cooker-country-captain-chicken Add the remaining 1 teaspoon oil to the Dutch oven and reduce the heat to medium. The recipe calls for a cut-up chicken, but boneless or bone-in chicken thighs or whole legs would be excellent as well. Garnish with chopped parsley and toasted almonds. Remove cover; add raisins and green onions. Reduce heat to 200°F; add the butter. Add tomatoes and chicken stock; bring to a boil. Return chicken to the pan; cover and cook for 20 minutes. Add the remaining … This dish is delicious the reheated, so consider yourself lucky if you have leftovers. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Brown chicken breasts, about 4 minutes per side or until golden. Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven. Remove and keep warm. Cook the garlic, onions and peppers for 2-3 minutes or until slightly softened. Pour olive oil into Skillet and swirl to coat bottom. Place the currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump. To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Because of the Madras curry powder in the recipe, you wouldn't think this dish is Southern. Transfer to a plate. Comforting and exotic, this spicy chicken stew that includes warm spices, aromatic, vegetables and fruit. https://www.southernliving.com/recipes/country-captain-chicken Reduce heat to low and cover the pot. Toasting the nuts enhances their flavor and texture. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Serve chicken and sauce over rice… (Nutrition information is calculated using an ingredient database and should be considered an estimate. Serve with rice. With this cookbook, you’re never more than a few steps away from a down home dinner. Add the onion, apple, bell pepper, garlic, and ginger; cook, stirring, until the vegetables are softened, about 5 minutes. The ingredients in this country captain chicken recipe include raisins, curry, bacon, chopped tomatoes, almonds, and green bell pepper. Serve sprinkled with the almonds. Simmer for 5 minutes or until chicken is completely cooked. ), The Spruce Eats uses cookies to provide you with a great user experience. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Uncooked boneless skinless chicken breast(s). Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. Cook, shaking the pan frequently until the nuts are lightly browned, about 5 minutes. Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins; bring to a boil. It is cooked low and slow in a covered pot on the stovetop. Brown chicken breasts, about 4 minutes per side or until golden. , SmartPoints, FitPoints, Points and Wellness that Works are trademarks of WW International, Inc. ©2020 WW International, Inc. All rights reserved. 54mg • fat 13g • sat. https://www.tasteofhome.com/recipes/country-captain-chicken Serve sprinkled with the almonds. Add curry powder, thyme, and bay leaf; stir. But the country captain recipe originated in Georgia, possibly in Savannah, a major port for the spice trade. ORDER BY 12/13 TO RECEIVE BY 12/23. Yields about 1 1⁄2 cups stew per serving. Transfer to a plate. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 minutes. https://whatscookingamerica.net/Poultry/CountryCaptainChicken.htm Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. 700mg • calc. Preheat Cuisinart™ Electric Skillet to 400°F. fat 3g • chol. Turn off heat and fluff rice with a fork. According to The Encyclopedia of American Food & Drink, Eliza Leslie (a mid-nineteenth century cookbook author) claimed the dish got its name from a British army officer who brought the recipe back from India.. Add curry powder, thyme, and bay leaf; stir. Add tomatoes, curry powder, thyme, and 1/2 teaspoon of salt. Get it free when you sign up for our newsletter. Place the slivered almonds in a small heavy skillet and set the skillet over medium heat. Add chicken parts to the pan; cook, frequently turning, for about 15 minutes, or until browned on all sides. The recipe calls for a cut-up chicken, but boneless or bone-in chicken thighs or whole legs would be excellent as well. Add the currants or raisins and chicken broth to the pan; cover and cook for another 10 minutes or until the chicken pieces are fully cooked. 85mg • fiber 5g. Combine flour with salt, pepper and cayenne in a flat bowl; lightly coat chicken breasts, shaking off excess. Combine flour with salt, pepper and cayenne in a flat bowl; lightly coat chicken breasts, shaking off excess. Pour olive oil into Skillet and swirl to coat bottom. Brown chicken breasts, about 4 minutes per side or until golden. Serve this delicious combination over hot boiled rice. 1 broiler chicken (about 3 pounds, cut into parts), 1/2 teaspoon freshly ground black pepper (or to taste), 2 cups fresh tomatoes (chopped, or a 14.5-ounce can of diced tomatoes). Sprinkle the chicken with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm. I would like to receive the WW newsletter and be informed about offers and events via e-mail. ⅓ cup all-purpose flour 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper 6 chicken breasts (6 ounces), boneless, skinless 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 2 cloves garlic, peeled and minced 1 large onion, cut in ½-inch pieces 1 yellow pepper, cored, seeded & cut in ½ x 2-inch pieces 1 orange or red pepper, cored, seeded & cut in ½ x 2-inch pieces 1 green pepper, cored, seeded & cut in ½ x 2-inch pieces 1 tablespoon curry powder 1 teaspoon thyme 1 bay leaf 2 cans (14 ounce) diced tomatoes with juices 1 cup chicken stock, nonfat, low sodium ⅔ cup raisins or currants 4 green onions, trimmed and cut in ⅛-inch slices 2 tablespoons freshly chopped parsley 2 tablespoons slivered almonds, lightly toasted, Nutritional information per serving: Calories 463 (26% from fat) • carb. We’ve recently made changes to our website, please reset your password by clicking the Forgot Password link below. Serve this delicious combination over hot boiled rice. Yields about 1 1⁄2 cups stew per serving.
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