Chicken: Country Captain by RisaG

posted by RisaG 01-28-100 6:48 PM

* Exported from MasterCook *
Country Captain (adapted)
Recipe By : Suzy Lewis/BakeryShoppe Memories Cookbook, p. 148
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3.5 lb) broiler-fryer chicken -- cut in serving pieces
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. vegetable oil
2 onions -- finely chopped
2 medium green peppers -- chopped
3 cloves garlic -- thinly sliced
1 1/2 tsp. salt
1/2 tsp. white pepper
1 1/2 tsp. curry powder
1/2 tsp. parsley -- chopped
1/2 tsp. thyme
5 cups canned tomatoes -- with juice
2 cups cooked rice -- hot
1/4 cup currants
1/4 lb. almonds -- roasted and blanched


Preheat oven to 350 F.

Remove the skin from chicken and coat pieces with a mixture of flour, salt and pepper.

Preheat pan, add oil; add chicken and brown on all sides. Remove chicken from skillet and keep hot.

Cook onions, peppers and garlic in the same skillet, stirring occasionally until onion is lightly browned. Add a mixture of the next 5 ingredients and the tomatoes. Arrange chicken in a shallow roasting pan and pour tomato mixture over it. (If it does not cover chicken, add a small amount of water to the skillet in which mixture was cooked and pour over chicken). Place a cover on pan (or cover tightly with aluminum foil).

Bake at 350F for about 45 minutes, or until chicken is tender.

Arrange chicken in center of a large heated platter and pile around it the hot rice.

Stir currants into sauce remaining in the baking pan and pour over the rice. Scatter almonds over top. Garnish with parsley.

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