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Baked Country Captain

southern.chef's picture
Country captain is a fried and baked chicken recipe prepared with vegetables. Cooked with curry powder and garlic and herbed withthyme, the country captain has a light pan gravy and is best served over rice with toasted almonds to top it!
  All purpose flour 1⁄2 Cup (8 tbs)
  Pepper 1⁄2 Teaspoon
  Broiler fryer 3 Pound, cut up (1 Bird)
  Vegetable oil 1 Tablespoon
  Onions 2 Medium, chopped
  Green peppers 2 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 32 Ounce, undrained and chopped (2 Cans, 16 Ounce Each)
  Currants 1⁄4 Cup (4 tbs)
  Curry powder 2 Teaspoon
  Salt 3⁄4 Teaspoon
  White pepper 1⁄2 Teaspoon
  Ground thyme 1⁄2 Teaspoon
  Hot cooked rice 2 Cup (32 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs), toasted

Combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
Skin chicken, if desired.
Dredge chicken in flour mixture.
Fry chicken in 1/2 inch hot oil until browned; drain well and arrange chicken in a 13 x 9 x 2 inch baking dish.
Reserve 2 tablespoons drippings in skillet.
Saute onion, green pepper, and garlic in reserved pan drippings until tender.
Add tomatoes, currants, curry powder, 3/4 teaspoon salt, 1/2 teaspoon white pepper, and thyme; stir well, and spoon over chicken.
Cover and bake at 350° for 55 minutes to 1 hour or until done.
Remove chicken to large serving platter, and spoon rice around chicken.
Spoon sauce over rice, and sprinkle with almonds.

Recipe Summary

Main Dish

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