Country Captain Chicken

 

This is a recipe that was given to my grandmother, many years ago. It is an old recipe that one of her family members passed down to her.  Chicken with the flavors of onions, bell peppers, celery, curry and spices served over rice, mashed potatoes or noodles.

Ingredients

3 lb. chicken breasts or thighs
salt and pepper to taste
1 c. flour
4 Tbs. butter or olive oil, divided
1 onion chopped
2 stalks celery, chopped
1 green peppers, chopped
1 clove garlic minced
1 Tbs tsp. curry powder (use more or less to suit your taste.)
1 1/2 tsp salt
1/2 tsp. pepper
1/2 tsp. thyme
1 (28 oz.) can diced tomatoes
1 Tbs. chopped parsley
6 c. hot cooked rice
1/4 c. raisins or currants
3 Tbs. slivered almonds, toasted

Directions

Preheat oven to 350°.

In a heavy cast iron skillet, heat 2 tablespoons butter or olive oil. 

Season both sides of the chicken with salt and pepper.

In a shallow bowl, add flour. Dredge the chicken in the flour, shaking off the excess.  Fry the chicken in batches until browned on all sides.  This takes about 8 minutes or so.  Transfer the chicken to a large casserole dish with a lid. Keep warm as you prepare the rest of the dish.

Add the remaining 2 tablespoons butter or olive oil into the skillet. Saute the onions, peppers, celery, and garlic until tender. 

Stir in curry powder, salt, pepper and thyme.  Mix well.

Add tomatoes, parsley, currants or raisins. Heat until the sauce begins to bubble. Pour the tomato vegetable mixture over the top of the chicken. 

Bake for 45 minutes, or until the internal temperature of the chicken tests 165° on a meat thermometer.

When the chicken is done, place hot cooked rice in the center of a serving dish. Remove chicken from the casserole dish and arrange around the rice. 

Pour the sauce over the rice. Sprinkle almonds over the chicken.  Serve and enjoy.