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Country Captain Chicken
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1
Reviews
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By:
Louise Barnes
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Country Captain Chicken Recipe is a southern favorite and uses chicken, butter, onion, rice, green pepper, garlic, raisins, curry powder, tomatoes, chicken broth, thyme and almonds for a very unique chicken dish.
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INGREDIENTS
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2 frying chickens, about
3 pounds each
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Salt and pepper
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2 to 3 tablespoons butter
or margarine
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1 large onion, finely chopped
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1 1/2 cups long-grain rice
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2 green peppers, seeded
and chopped
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1 large clove garlic, minced
or pressed
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1/2 cup raisins
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2 teaspoons curry powder
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1 can (1 lb) tomatoes, coarsely
chopped, liquid reserved
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1/4 cups regular-strength chicken broth (homemade or canned)
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3/4 teaspoon dried thyme
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1/2 cup slivered blanched almonds
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DIRECTIONS
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1:
Preheat oven to 375° F. Cut chickens into serving pieces, reserving back bones, breastbones, necks, and giblets for other uses. Sprinkle lightly with salt and pepper.
In a large frying pan, melt butter and
brown chicken pieces, 4 or 5 at a time (do not crowd). Remove them from pan as they brown.
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2:
When all the chicken is browned, stir onion and rice in the same pan until onion is soft and lightly browned. Mix in green peppers, garlic, raisins, and curry powder; cook
and stir for about 3 minutes. Add tomatoes and their liquid, broth, and thyme, stirring to mix in browned bits from pan. Transfer the
rice mixture to a broad 4-quart casserole. Arrange chicken pieces over the rice, in a single layer if possible, pouring on any accumulated juices.
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3:
Cover and bake until chicken is tender (45 minutes). Remove chicken and stir rice well; replace chicken on rice. Sprinkle chicken with almonds and continue baking, uncovered,
until chicken and almonds are golden (about 15 minutes longer).
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4:
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