Baked Country Captain Recipe
Country captain is a fried and baked chicken recipe prepared with vegetables. Cooked with curry powder and garlic and herbed withthyme, the country captain has a light pan gravy and is best served over rice with toasted almonds to top it!
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 1 (2 1/2 to 3 pound) broiler fryer, cut up | ||
| Vegetable oil | ||
| Onions | 2 Medium, chopped | |
| 2 medium size green peppers, chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Tomatoes | 2 Can (10oz), undrained | |
| Currants | 1/4 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Ground thyme | 1/2 Teaspoon | |
| Hot cooked rice | 2 Cup (16 tbs) | |
| Slivered almonds | 1/2 Cup (16 tbs), toasted | |
Directions
Combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
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.
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.
Chef
