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Baked Country Captain Recipe
|All purpose flour||1⁄2 Cup (8 tbs)|
|Broiler fryer||3 Pound, cut up (1 Bird)|
|Vegetable oil||1 Tablespoon|
|Onions||2 Medium, chopped|
|Green peppers||2 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Canned tomatoes||32 Ounce, undrained and chopped (2 Cans, 16 Ounce Each)|
|Currants||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Ground thyme||1⁄2 Teaspoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Slivered almonds||1⁄2 Cup (8 tbs), toasted|
Serving size: Complete recipe
Calories 4691 Calories from Fat 2261
% Daily Value*
Total Fat 253 g389.7%
Saturated Fat 64 g319.8%
Trans Fat 0 g
Cholesterol 1020.5 mg
Sodium 3660.4 mg152.5%
Total Carbohydrates 304 g101.4%
Dietary Fiber 45.1 g180.3%
Sugars 29.5 g
Protein 305 g609.7%
Vitamin A 191.4% Vitamin C 654.9%
Calcium 86.7% Iron 241.3%
*Based on a 2000 Calorie diet
Skin chicken, if desired.
Dredge chicken in flour mixture.
Fry chicken in 1/2 inch hot oil until browned; drain well and arrange chicken in a 13 x 9 x 2 inch baking dish.
Reserve 2 tablespoons drippings in skillet.
Saute onion, green pepper, and garlic in reserved pan drippings until tender.
Add tomatoes, currants, curry powder, 3/4 teaspoon salt, 1/2 teaspoon white pepper, and thyme; stir well, and spoon over chicken.
Cover and bake at 350° for 55 minutes to 1 hour or until done.
Remove chicken to large serving platter, and spoon rice around chicken.
Spoon sauce over rice, and sprinkle with almonds.