30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
- Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
- Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.
COUNTRY CAPTAIN CHICKEN WITH RICE
This is an easy dish to experiment with Indian cooking, assuming it is not a family tradition already. I learned it from my sous chef Robbie J. at Keswick Hall.
Provided by Mario Brown
Categories World Cuisine Recipes Asian Indian
Time 2h15m
Yield 8
Number Of Ingredients 18
Steps:
- Season chicken with thyme, kosher salt, and black pepper.
- Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
- Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
- Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
- Preheat oven to 325 degrees F (165 degrees C).
- Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
- Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
- Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.
Nutrition Facts : Calories 782.6 calories, Carbohydrate 28.9 g, Cholesterol 105.7 mg, Fat 62 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 16.9 g, Sodium 471.1 mg, Sugar 10.5 g
LEE BROS. COUNTRY CAPTAIN
Steps:
- Preheat the oven to 350 degrees F.
- Pour the broth into a small saucepan and bring to a boil over high heat. Put the currants in a small bowl and pour enough broth over them to cover. Set aside. In another small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve.
- Scatter the bacon in a 4 to 6 quart enameled cast-iron pot or Dutch oven over medium-high heat. Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes. With the slotted spoon, transfer the bacon to a small bowl and reserve.
- Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry. Remove the chicken and reserve in a medium bowl.
- Add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil). Add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.
- Add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the currants and their broth. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.
- Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.
- Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. Discard the chile. With tongs, transfer 3 thighs to each of 4 wide, deep bowls filled with 1 cup hot white rice. Spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley.
SLOW-COOKER COUNTRY CAPTAIN CHICKEN
Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.
Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges
COUNTRY CAPTAIN CHICKEN
I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.
Provided by Hungarian Gypsy
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut chicken into 8 pieces.
- Wash pieces and pat dry.
- Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
- Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
- Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
- Stir over low heat to loosen the browned particles.
- Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
- Cover and cook slowly until tender, 20 to 30 minutes.
- Stir the currants into the sauce and serve accompanied by almonds.
COUNTRY CAPTAIN CHICKEN
Provided by Molly O'Neill
Categories dinner, one pot, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
- Preheat oven to 350 degrees.
- Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
- Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.
Nutrition Facts : @context http, Calories 848, UnsaturatedFat 34 grams, Carbohydrate 27 grams, Fat 58 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 907 milligrams, Sugar 10 grams, TransFat 1 gram
COUNTRY CAPTAIN CHICKEN
Country Captain originated in India but has been served in the South since the earliest American colonies were founded. It was a favorite dish of General Patton and is included in the Army's Meals Ready to Eat in honor of the general. This recipe has been in my family for generations. -Sarah Ellen McKenney, Taylors, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan., Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley.
Nutrition Facts :
COUNTRY CAPTAIN CHICKEN
Categories Chicken Poultry Rice Low Fat Kid-Friendly Low Cal Apple Curry Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion, apple and garlic and sauté until tender, about 10 minutes. Mix in curry and stir 1 minute. Add tomatoes, chicken broth and currents. Reduce heat to low. Cover; simmer 30 minutes to mellow flavors.
- Add chicken and simmer until cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle chicken over steamed rice. Garnish with cilantro and coconut and serve.
SAUCY COUNTRY CAPTAIN CHICKEN
A tomato based chicken stew. Serve with rice for an easy, healthy meal. It's really delicious and almost hard to stop eating! Because my father wouldn't eat this, it was served only when he was out of town. I've updated it with fresh mushrooms, in lieu of canned, better curry mixes, and serve it with basmati or jasmine brown rice. Add zucchini, broccoli or cauliflower for added health. Hope you enjoy it as much as I have over the years. It's one of my comfort foods.
Provided by Kirby
Categories Stew
Time 1h15m
Yield 1 medium stew pot, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Flour and brown chicken in pot. (Remove skins before hand if you prefer.).
- Remove chicken and set aside on a platter.
- Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil.
- Add spices, then wet ingredients, then browned chicken.
- Simmer 45 minutes, or until chicken is completely cooked through.
- Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
- Cooking with the bones in adds a lot of flavor.
Nutrition Facts : Calories 564.9, Fat 40.2, SaturatedFat 10.7, Cholesterol 162.6, Sodium 747.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 40.4
More about "country captain chicken with rice recipes"
COUNTRY CAPTAIN CHICKEN RECIPE | SOUTHERN LIVING
From southernliving.com
Total Time 1 hr 30 mins
- Combine flour, paprika, cayenne, and 1 teaspoon of the salt in a large ziplock plastic freezer bag. Place chicken thighs, a few at a time, in bag of flour mixture, shaking to coat. When all chicken thighs are coated, discard flour mixture.
- Heat oil and 2 tablespoons of the butter in a large Dutch oven over medium, stirring until melted. Add 4 to 5 chicken thighs, skin side down, and cook until well browned and crisp on 1 side, 6 to 7 minutes. Turn and cook until browned on other side, about 2 minutes. Transfer thighs to a plate, reserving drippings in Dutch oven. Repeat twice with remaining thighs.
- Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg, and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven; cook over medium, stirring often, until onion is tender. Stir in tomatoes and raisins.
- Bring mixture to a boil over medium-high; reduce heat to medium-low, and return chicken to Dutch oven. Cover and simmer 15 minutes; uncover and cook until a thermometer inserted into chicken thighs registers 165°F, about 15 minutes. Serve chicken and sauce over rice. Garnish with almonds and reserved chopped parsley.
DUMP-AND-BAKE COUNTRY CAPTAIN CHICKEN WITH RICE - THE …
From theseasonedmom.com
5/5 (4)Total Time 40 minsCategory DinnerCalories 356 per serving
COUNTRY CAPTAIN CHICKEN WITH RICE RECIPE - RECIPES.NET
From recipes.net
1/5 Category Dutch OvenCuisine IndianTotal Time 2 hrs 15 mins
- Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
- Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
- Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes.
COUNTRY CAPTAIN RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
COUNTRY CAPTAIN IS THE SOUTHERN ICON YOU MAY HAVE NEVER TASTED
From seriouseats.com
COUNTRY CAPTAIN CHICKEN RECIPE | MYRECIPES
From myrecipes.com
VEGETARIAN COUNTRY CAPTAIN RECIPE | MYRECIPES
From myrecipes.com
30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN RECIPE
From kitcheninfinity.com
COUNTRY CAPTAIN'S CHICKEN - AMANDA HAAS COOKS
From amandahaascooks.com
COUNTRY CAPTAIN (CURRY CHICKEN) — RONNIE FEIN
From ronniefein.com
COUNTRY CAPTAIN CHICKEN - LISA'S DINNERTIME DISH
From lisasdinnertimedish.com
BAKED CHICKEN COUNTRY CAPTAIN | BETTER HOMES & GARDENS
From bhg.com
HOW TO MAKE MICHAEL TWITTY’S COUNTRY CAPTAIN RECIPE
From eater.com
COUNTRY CAPTAIN CHICKEN CURRY – AN ANGLO INDIAN RECIPE FROM …
From saffronstreaks.com
WHAT IS COUNTRY CAPTAIN? | SOUTHERN LIVING
From southernliving.com
COUNTRY CAPTAIN CHICKEN - EAST INDIAN RECIPE
From eastindianrecipes.net
COUNTRY CAPTAIN CHICKEN - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
COUNTRY CAPTAIN CHICKEN • NOW COOK THIS!
From nowcookthis.com
COUNTRY CAPTAIN | SAVEUR
From saveur.com
SOUTHERN DINNER RECIPE: COUNTRY CAPTAIN CHICKEN | KITCHN
From thekitchn.com
COUNTRY CAPTAIN RECIPE - EMERIL LAGASSE | FOOD & WINE
From foodandwine.com
BEST COUNTRY CAPTAIN CHICKEN RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
CHICKEN COUNTRY CAPTAIN, THE ANGLO INDIAN WAY - EXPERIENCES OF A ...
From experiencesofagastronomad.com
COUNTRY CAPTAIN CHICKEN - DEEP SOUTH DISH
From deepsouthdish.com
CAPTAIN COUNTRY CHICKEN RECIPE - THE BEAUTY FOODIE
From thebeautyfoodie.com
7 LOWCOUNTRY RICE RECIPES | ALLRECIPES
From allrecipes.com
COUNTRY CAPTAIN - BETTER HOMES & GARDENS
From bhg.com
COUNTRY CAPTAIN CHICKEN STEW RECIPE - THE SPRUCE EATS
From thespruceeats.com
CURRY - COUNTRY CAPTAIN - AN HISTORICAL AMERICAN CHICKEN CURRY
From cheflindseyfarr.com
COUNTRY CAPTAIN CHICKEN RECIPE - ANDREA MEYERS
From andreasrecipes.com
COUNTRY CAPTAIN CHICKEN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
30 MINUTE COUNTRY CAPTAIN CHICKEN RECIPE - A COMMUNAL TABLE
From acommunaltable.com
COUNTRY CAPTAIN IS A SOUTHERN DELICACY WITH AN INTRIGUING PAST
From wideopeneats.com
COUNTRY CAPTAIN CHICKEN CURRY RECIPE - BBC FOOD
From bbc.co.uk
SLOW COOKER COUNTRY CAPTAIN CHICKEN WITH RICE | HEALTHY RECIPES
From weightwatchers.com
COUNTRY CAPTAIN CHICKEN RECIPE - HOSTESS AT HEART
From hostessatheart.com
COUNTRY CAPTAIN | EMERILS.COM
From emerils.com
COUNTRY CAPTAIN CHICKEN | LITTLE HOUSE BIG ALASKA
From littlehousebigalaska.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love