Country Captain Chicken

posted by Jennifer A 01-25-99 2:45 PM

Pillsbury Chicken Cookbook

Country Captain Chicken

3 cups cooked rice
1/4 cup all purpose flour
1/2 tsp. salt
1/4 tsp pepper
3 to 3 1/2 lb. cut up frying chicken (skin removed)
2 tbs. oil
1/2 cup chopped onion
1/4 cup raisins
2 tbs. chopped fresh parsley
1 1/2 tsp. curry powder
1 medium green bell pepper, cut into 1/2 inch pieces
1 garlic clove, minced
1 (14 to 16 oz) can whole tomatoes, undrained, cut up
1/4 cup slivered almonds, toasted

In plastic bag, combine flour, 1/2 tsp. salt and pepper; shake to mix. Add chicken pieces, 1 or 2 at a time,shake to coat chicken.

Heat oil in large skillet or Dutch oven until browned on all sides; drain. Add remaining ingredients except rice and almonds to chicken in skillet.

Bring to a boil. Reduce heat to low; cover and simmer 50 to 60 minutes, or until chicken is fork-tender and juices run clear, re-arranging chicken pieces once or twice during cooking.

Serve chicken mixture over rice, sprinkle with almonds.

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