Chicken Country Captain Recipe
An empty belly is a great cook and Chicken Country Captain is a great way to fill it. The Chicken Country Captain is made with Chicken which is easy to procure from any grocery store. It is served as a delicious Side Dish. I am sure both of us will be in agreement that this Chicken Country Captain is very delectable.
Ingredients
12 chicken breasts
Flour and salt, for dredging chicken
2 generous tablespoons lard
2 onions, sliced fine
2 green peppers, sliced
2 cloves garlic, crushed
2 cans whole tomatoes, broken up
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
1 to 2 teaspoons curry powder, or to taste
Salt, to taste
3 heaping tablespoons currants soaked in 1 tablespoon white or red wine
Cooked fluffy white rice
1/4 pound almonds, blanched, slivered and toasted
1 teaspoon chopped fresh parsley
Directions
Coat chicken pieces with flour and a little salt.
Heat lard in a skillet.
Fry chicken gently until brown.
Remove chicken from skillet; put into a large casserole and keep warm.
Gently wilt onion and green pepper along with garlic in the same skillet.
Add tomatoes, white pepper, thyme and curry powder; mix well.
Check for salt, pepper and acidity. (Some canned tomatoes are more acidic than others and may need a little sugar.)
Pour the tomato sauce over chicken in casserole, Deglaze pan and add liquid to chicken.
Cover tightly and cook on stovetop until chicken is very tender.
Put currants in a little wine and warm to plump.
Place chicken breasts on a warmed platter.
Make a ring of rice around chicken.
Add currants to tomato sauce and pour sauce over rice and chicken.
Scatter almonds over rice.
Sprinkle with parsley.
Heat lard in a skillet.
Fry chicken gently until brown.
Remove chicken from skillet; put into a large casserole and keep warm.
Gently wilt onion and green pepper along with garlic in the same skillet.
Add tomatoes, white pepper, thyme and curry powder; mix well.
Check for salt, pepper and acidity. (Some canned tomatoes are more acidic than others and may need a little sugar.)
Pour the tomato sauce over chicken in casserole, Deglaze pan and add liquid to chicken.
Cover tightly and cook on stovetop until chicken is very tender.
Put currants in a little wine and warm to plump.
Place chicken breasts on a warmed platter.
Make a ring of rice around chicken.
Add currants to tomato sauce and pour sauce over rice and chicken.
Scatter almonds over rice.
Sprinkle with parsley.
