Savory Country Captain Recipe
Ingredients
| Shortening | 1/2 Cup (16 tbs) | |
| 1 frying chicken cut up | ||
| 1 1/2 teaspoons butter or bacon fat | ||
| Onion | 1 Small, thinly sliced | |
| Green pepper | 1 Small, sliced | |
| Garlic | 1 Clove (5gm) | |
| Celery | 1/4 Cup (16 tbs), chopped | |
| Canned tomatoes | 2 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| Dried thyme | 1/2 Teaspoon, crumbled | |
| Curry powder | 1/2 Teaspoon | |
| Parsley | 1 Teaspoon, chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Melt shortening in a large skillet.
Wash chicken and pat dry.
Sprinkle with salt and pepper.
Fry chicken in hot shortening until golden brown.
Melt butter in a skillet and saute onion, pepper, garlic, and celery until golden brown.
Add tomatoes and cook for 10 minutes longer.
Add remaining ingredients.
Stir constantly and simmer for another 5 minutes.
Place chicken pieces in pan with sauce, cover, and simmer for 45 minutes, or until chicken is tender.
Serve with rice and sprinkle with slivered toasted blanched almonds and currants if desired.
Wash chicken and pat dry.
Sprinkle with salt and pepper.
Fry chicken in hot shortening until golden brown.
Melt butter in a skillet and saute onion, pepper, garlic, and celery until golden brown.
Add tomatoes and cook for 10 minutes longer.
Add remaining ingredients.
Stir constantly and simmer for another 5 minutes.
Place chicken pieces in pan with sauce, cover, and simmer for 45 minutes, or until chicken is tender.
Serve with rice and sprinkle with slivered toasted blanched almonds and currants if desired.
Chef
