Country Captain Cocktail Recipe
Are you looking for an enjoyable Country Captain recipe? It is a Canadian kitchen discovery, which is served as Side Dish across the world. Spread the taste by sharing this Country Captain recipe with your friends.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1/4 cup flour Salt and pepper to taste
3-4-pound roasting or frying chicken, cut in serving pieces
1/2 cup (approximately) shortening
2 onions, finely chopped
2 medium green peppers, chopped
1 small clove garlic, crushed
3 cups canned tomatoes
1 tablespoon chopped parsley
2-3 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon powdered thyme, Medium-dry white wine or water or combination of both
2 cups hot cooked rice
1/4 cup dry currants, soaked
1 cup whole blanched almonds, toasted, Parsley sprigs
Directions
Combine flour and salt and pepper to taste.
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.
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.
