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Chicken Country Captain

Chicken.delights's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Dried currants 1⁄4 Cup (4 tbs), dried
  Snipped parsley 1⁄4 Cup (4 tbs)
  Curry powder 3 Teaspoon
  Ground mace 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄4 Teaspoon
  Broiler fryer chickens 6 Pound (2 Whole, 3 Pound Each)
  Cooking oil 2 Tablespoon
  Cold water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Hot cooked rice 3 Cup (48 tbs) (Adjust Quantity As Needed For Serving)
  Sliced almonds 1⁄4 Cup (4 tbs)
Directions

In large saucepan cook onion, green pepper, and garlic in butter till tender but not brown.
Stir in undrained tomatoes, currants, parsley, curry, mace, 1 teaspoon salt, and 1/8 teaspoon pepper.
Cook, uncovered, for 15 minutes.
In paper or plastic bag combine flour, 1 tea spoon salt, 1/4 teaspoon pepper, and paprika.
Add chicken pieces, 2 or 3 at a time; shake to coat.
Lightly brown chicken pieces on all sides in hot oil about 15 minutes.
Arrange chicken in 13 x 9 x 2 inch baking dish; top with tomato mixture.
Cover and bake at 325° till chicken is tender, about 1 hour.
Remove chicken from baking dish; keep warm.
Skim excess fat from sauce; transfer sauce to a medium saucepan.
Blend cold water into cornstarch; stir into sauce.
Cook and stir till thickened and bubbly.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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