Country Captain With Cauliflower And Peas Recipes

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LEE BROS. COUNTRY CAPTAIN



Lee Bros. Country Captain image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 18

1/2 cup chicken broth
1/2 cup dried currants or raisins
1 tablespoon curry powder
1 tablespoon garam masala
1 1/2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 pound slab bacon or fatty country ham, chopped
12 chicken thighs, skin on, trimmed of excess skin and fat
1 large flavorful dried chile, such as guajillo or pasilla, split, seeds removed
2 1/3 cups peeled and sliced carrots (1/4-inch thick rounds), about 1 1/4 pound bunch weighed with tops
2 cups diced yellow bell peppers, about 2 peppers
2 cups diced yellow onions, about 2 medium onions
3 cloves garlic, unpeeled
1 (28-ounce) can crushed tomatoes, with juice
2 tablespoons grated fresh ginger
4 cups cooked white rice
2/3 cup slivered toasted almonds, chopped
1/2 cup chopped fresh flat-leaf parsley

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.

COUNTRY CAPTAIN



Country Captain image

Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since at least the 1950s and is found in various forms in older cookbooks as far back as the 18th century. It is, simply, chicken fried in butter or bacon fat, then stewed in the oven with tomatoes fragrant with curry and pepper and served over white Carolina rice. Made correctly, it captures exactly that moment of excitement you can feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States.

Provided by Sam Sifton

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup flour
Kosher salt
Freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons butter
3 pounds (about 8) chicken thighs
4 slices bacon
1 medium yellow onion, diced
1 medium green pepper, seeded and diced
2 ribs celery, diced
1 tablespoon minced garlic
2 tablespoons curry powder
3 tablespoons currants
1 28-ounce can chopped tomatoes and their juices
3 tablespoons slivered almonds, toasted
Cooked white rice

Steps:

  • Heat the oven to 325 degrees.
  • Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
  • Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
  • Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
  • Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
  • Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.

Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 47 grams, Carbohydrate 29 grams, Fat 78 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 23 grams, Sodium 1579 milligrams, Sugar 12 grams, TransFat 1 gram

COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS



Country Captain with Cauliflower and Peas image

Provided by Molly Stevens

Categories     Soup/Stew     Chicken     Tomato     Sauté     Low Cal     High Fiber     Dinner     Spice     Cauliflower     Legume     Pea     Healthy     Clove     Cardamom     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 24

Spice mixture:
1 1/2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon whole black peppercorns
3 whole cloves
1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
1 1/2-inch piece cinnamon stick
1/2 teaspoon turmeric
1/4 teaspoon (scant) cayenne pepper
Chicken:
5 tablespoons peanut oil or vegetable oil, divided
1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
Coarse kosher salt
2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
1 bunch green onions, dark green and white parts chopped separately
1 tablespoon finely grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups (or more) low-salt chicken broth
1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
1/3 cup dried cherries, finely chopped
1 tablespoon smooth peanut butter
1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
1/3 cup coconut shavings,* lightly toasted

Steps:

  • For spice mixture:
  • Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
  • For chicken:
  • Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
  • Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
  • Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.
  • Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.
  • Strips of unsweetened coconut (also called coconut chips); available at some supermarkets and at many natural foods stores and from melissas.com.

CAULIFLOWER WITH PEAS



Cauliflower With Peas image

I am trying to eat less meat both for health and expense, but still keep my meal satisfying. I found this recipe in "Organic Gardening" magazine. They suggest the recipe is a good start and you can add cubed potatoes, diced chicken, or extra-firm tofu. Also they say try replacing the cauliflower with Brussels sprouts.

Provided by threeovens

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 teaspoon cumin seed
1 teaspoon gingerroot, freshly grated
1/2 teaspoon garlic clove, minced
4 shallots, peeled and sliced
1 head cauliflower, broken into bite-sized florets (4 cups)
1 cup frozen peas
1/2 cup grape tomatoes, halved
1 teaspoon ground turmeric
1/2 teaspoon fresh ground black pepper
2 tablespoons ground coriander
1/4-1/2 teaspoon cayenne pepper (optional)
salt
fresh cilantro, for garnish (use either the leaves or chop leaves with stems)

Steps:

  • In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds.
  • Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes.
  • Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes.
  • Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste.
  • Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes.
  • Transfer to a serving bowl and garnish with fresh cilantro.

Nutrition Facts : Calories 154, Fat 8.1, SaturatedFat 1.1, Sodium 85.8, Carbohydrate 18.4, Fiber 6.1, Sugar 5, Protein 5.8

COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS



Country Captain With Cauliflower and Peas image

Bon Appétit | March 2010 - By Molly Stevens - Read More http://www.epicurious.com/recipes/food/views/Country-Captain-with-Cauliflower-and-Peas-357529#ixzz1cVg3M4ig

Provided by Queen Dana

Categories     Chicken

Time 40m

Yield 6 serving(s)

Number Of Ingredients 22

1 1/2 teaspoons coriander seeds
1 teaspoon fennel seed
1 teaspoon cumin seed
1/2 teaspoon whole black peppercorn
3 whole cloves
1/4 teaspoon cardamom seed (from 3 whole green cardamom pods)
1 1/2 inches piece cinnamon sticks
1/2 teaspoon turmeric
1/4 teaspoon scant cayenne pepper
5 tablespoons peanut oil or 5 tablespoons vegetable oil, divided
1 small head cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
coarse kosher salt
2 lbs boneless skinless chicken thighs, trimmed, cut into 1- to 2-inch pieces
1 bunch green onion, dark green and white parts chopped separately
1 tablespoon finely grated peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups low sodium chicken broth (or more)
1 2/3 cups crushed tomatoes in puree (from 28-ounce can)
1/3 cup dried cherries, finely chopped
1 tablespoon smooth peanut butter
1 1/2 cups frozen baby peas (9 to 10 ounces, do not thaw)
1/3 cup coconut, shavings

Steps:

  • For spice mixture:.
  • Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
  • For chicken:.
  • Heat 3 tablespoons oil in heavy large deep pot over medium-high heat. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. Transfer to medium bowl.
  • Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. Transfer chicken to large bowl. Repeat with remaining chicken.
  • Add white parts of green onions, finely grated ginger, and minced garlic to same pot; reduce heat to medium and sauté until fragrant, about 1 minute. Add ground spice mixture; stir 15 seconds. Stir in 1 1/2 cups chicken broth and bring to boil, scraping up any browned bits. Add crushed tomatoes; reduce heat to medium-low, cover, and simmer 15 minutes. Stir in dried cherries and peanut butter; return chicken and any accumulated juices to pot. Cover and simmer 10 minutes. Add sautéed cauliflower to pot; cover and simmer until chicken is cooked through and cauliflower is tender, adding more chicken broth by 1/4 cupfuls if mixture is dry, about 10 minutes longer. Season with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before continuing.
  • Add frozen peas to stew and simmer until heated through, about 5 minutes. Ladle stew into bowls. Sprinkle each serving with green onion tops and toasted coconut shavings and serve.

Nutrition Facts : Calories 397.9, Fat 22.8, SaturatedFat 6.7, Cholesterol 125.9, Sodium 184.9, Carbohydrate 14.1, Fiber 5.4, Sugar 4.1, Protein 35.7

CHEESY CAULIFLOWER WITH PEAS



Cheesy Cauliflower with Peas image

I couldn't "sell" cauliflower to my daughters until I came up with this saucy casserole. Then they requested it. It appeals to kids' tastes, even with vegetables they don't usually eat.-Barbara Jaggers, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 9

1 large head cauliflower (about 2 pounds), broken into florets
1/3 cup butter, cubed
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups whole milk
1 cup frozen peas
1/2 cup sliced fresh mushrooms
1-1/2 cups shredded cheddar cheese, divided

Steps:

  • In a covered saucepan, cook cauliflower in a small amount of water until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Drain the cauliflower. Add peas, mushrooms, 1 cup of cheese and cauliflower to the milk mixture; stir gently. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until heated through.

Nutrition Facts :

COUNTRY CAPTAIN



Country Captain image

Provided by Julia Reed

Categories     dinner, weekday, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 20

1/2 cup currants
1 cup warm chicken stock
4 strips bacon
15-pound fryer, cut into 8 serving pieces, or 4 whole chicken breasts (with skin and bones attached), 12-14 ounces each
1/3 cup all-purpose flour, seasoned with 1/4 teaspoon salt and 1/8 teaspoon black pepper
2 ribs celery, finely chopped
2 medium yellow onions, peeled and finely chopped
1 medium green bell pepper, seeded and finely chopped
2 cloves garlic, peeled and minced
2 cups fresh or drained canned tomatoes, peeled, cored and chopped
1 tablespoon hot curry powder
2 teaspoons dark brown sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground mace
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
1/2 cup slivered almonds, toasted
1 teaspoon finely chopped parsley
Steamed white long-grain rice

Steps:

  • In a small bowl, cover currants with warm chicken stock. Set aside.
  • Fry the bacon in a nonstick skillet over medium heat until crisp, drain on paper towels, crumble and reserve. Drain all but 3 tablespoons bacon grease from pan.
  • Heat grease in the skillet over medium heat. Dredge chicken in seasoned flour. Shake off excess and cook in grease until tender, about 30 minutes, turning pieces frequently for uniform browning.
  • Preheat oven to 325 degrees. Remove chicken to a bowl. Add celery, onions, bell pepper and garlic to drippings in pan. Sauté vegetables, about 5 minutes. Strain stock from currants and add stock to skillet along with the tomatoes, curry, brown sugar, salt, thyme, mace and pepper.
  • Stir tomato mixture, bring to boil and reduce heat to low. Cover and simmer for about 10 minutes.
  • Place chicken pieces in a large shallow baking dish, cover with tomato mixture and bake for 30 minutes. Sprinkle with reserved currants, almonds, parsley and the crumbled bacon and return to oven for 10 to 15 minutes more. Serve hot with steamed rice.

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  • Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds, and cinnamon stick in small dry skillet. Stir over medium heat until fragrant and slightly darker in color, 5 to 6 minutes. Remove from heat; cool. Finely grind spices in spice mill or in mortar with pestle. Transfer to small bowl; add turmeric and cayenne.
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Roer 1 1/2 koppies hoenderbouillon by en bring tot kookpunt, en verwyder bruin stukkies. Voeg fyngedrukte tamaties by; verlaag hitte tot medium-laag, bedek en laat prut 15 minute. Roer gedroogde kersies en grondboontjiebotter by; gooi hoender en opgehoopte sappe in die pot. Bedek en laat prut 10 minute.
From af.sonuniigaam.in


COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS | CAULIFLOWER AND PEAS …
Sep 2, 2016 - The Original: Poached and shredded chicken mixed with a curry-powder sauce. Our Version: Chicken thighs simmered with cauliflower, tomatoes, and peas, then seasoned with a mix of freshly toasted and ground spices.
From pinterest.ca


INDIAN SPICED CAULIFLOWER WITH PEAS, PEPPERS & BASMATI RICE …
Friends & Family Event - 20% Off Your Order *Some exclusions apply. Offer valid on online purchases made by 11:59pm (PT) on July 4, 2022. Offer end date is subject to change.
From rachaelray.com


COUNTRY CAPTAIN WITH CAULIFLOWER AND PEAS
7. Add cauliflower florets; sprinkle with coarse kosher salt and sauté until beginning to soften and brown in spots, 6 to 7 minutes. 8. Transfer to medium bowl. 9. Add remaining 2 tablespoons oil and half of chicken to same pot; sprinkle with coarse kosher salt and sauté until chicken is light brown on all sides, about 6 minutes. 10. Transfer ...
From goose.horine.dev


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