Country Captain Recipe
Ingredients
| 2 frying chickens (about 3 pounds each), cut up | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Green peppers | 2 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Onions | 2 Small, chopped | |
| Tomatoes | 2 1/3 Cup (16 tbs) | |
| Seedless raisins | 1/2 Cup (16 tbs) | |
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Curry powder | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon, crumbled | |
| 2 cups partially cooked rice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Fry chicken in hot butter until brown.
Remove chicken to a casserole.
Pour off butter.
To skillet add green peppers, garlic, onions, tomatoes, 1/4 cup each of raisins and almonds, and the seasonings.
Simmer for 5 to 10 minutes.
Put rice in casserole with chicken and cover with tomato mixture.
Sprinkle with remaining raisins and nuts.
Cover casserole and bake in preheated hot oven (400°F.) for 30 minutes, or until chicken is tender and rice is done.
Remove chicken to a casserole.
Pour off butter.
To skillet add green peppers, garlic, onions, tomatoes, 1/4 cup each of raisins and almonds, and the seasonings.
Simmer for 5 to 10 minutes.
Put rice in casserole with chicken and cover with tomato mixture.
Sprinkle with remaining raisins and nuts.
Cover casserole and bake in preheated hot oven (400°F.) for 30 minutes, or until chicken is tender and rice is done.
Chef
