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Country Captain Cocktail Recipe
|Shortening||1⁄2 Cup (8 tbs)|
|Green peppers||2 Medium|
|Garlic||1 Clove (5 gm)|
|Canned tomatoes||3 Cup (48 tbs)|
|Chopped parsley||1 Tablespoon|
|Curry powder||3 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Powdered thyme||1⁄2 Teaspoon|
|Medium dry white wine/Water/combination of both||1 Tablespoon|
|Hot cooked rice||2 Cup (32 tbs)|
|Dry currants||1⁄4 Cup (4 tbs)|
|Whole blanched almonds||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Salt and pepper||To Taste|
Calories 1576 Calories from Fat 853
% Daily Value*
Total Fat 95 g145.5%
Saturated Fat 22.2 g111%
Trans Fat 3.4 g
Cholesterol 303.9 mg
Sodium 1370.8 mg57.1%
Total Carbohydrates 77 g25.6%
Dietary Fiber 12.1 g48.2%
Sugars 12.7 g
Protein 109 g217.3%
Vitamin A 50.2% Vitamin C 150.7%
Calcium 27.8% Iron 65.8%
*Based on a 2000 Calorie diet
Roll chicken pieces in mixture.
Melt shortening in frying pan; brown chicken on all sides,and remove to casserole or roasting pan equipped with tight lid.
Add onions, green peppers and garlic to hot fat (if too brown, discard and melt fresh shortening); cook slowly for 5 minutes,stirring constantly.
Add tomatoes, parsley, spices and seasonings.When hot, pour over chicken; add wine to bring liquid not quite to top of chicken pieces.
Cover casserole, and bake at 350°F. 45 minutes or until chicken is tender.
Place chicken in center of hot platter, and arrange circle of hot rice around it.
Add currants to sauce in casserole, and heat to boiling; pour sauce over rice.
Scatter almonds on top, and garnish with parsley sprigs.