Country Captain (Chicken)
Why is a chicken dish titled "Country Captain"? Country Captain is a classic Southern chicken stew thought to originate in Savannah, Georgia via a British sea captain in from India. It is a very mild and sweet curry dish. Very yummy!
1/2 cup flour
1 t sweet paprika
salt and black pepper
1 lb boneless skinless chicken thighs, well trimmed
2 T vegetable oil
1 small onion, minced
1/2 green bell pepper, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1 t curry powder
1/8 t hot pepper flakes
1 cup chicken stock or broth
1 small can (14.5 oz) diced tomatoes
1 t dried thyme
1/2 t brown sugar or to taste
1 bay leaf
hot cooked white rice
fresh parsley to serve
Mix flour with paprika and salt and pepper in a tightly covered container. Toss chicken in the mixture til well coated.
Heat oil in a large frying pan or cast iron skillet over medium high heat. Fry the chicken til golden brown on each side. Remove and set aside.
Reduce heat to medium; stir in onions, bell pepper and celery and cook til the veggies soften, about 5 minutes. Stir in garlic, curry and hot pepper flakes and cook a few more seconds.
Increase heat to high and add broth, tomatoes, thyme, sugar and bay leaf; bring to a boil. Return fried chicken to the pan, reduce heat to low; cover and simmer for about 35 minutes or til chicken is very tender and cooked through. Taste and adjust as desired.
Discard the bay leaf.
I serve the dish over white rice and sprinkled with fresh parsley.
1/2 cup flour
1 t sweet paprika
salt and black pepper
1 lb boneless skinless chicken thighs, well trimmed
2 T vegetable oil
1 small onion, minced
1/2 green bell pepper, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1 t curry powder
1/8 t hot pepper flakes
1 cup chicken stock or broth
1 small can (14.5 oz) diced tomatoes
1 t dried thyme
1/2 t brown sugar or to taste
1 bay leaf
hot cooked white rice
fresh parsley to serve
Mix flour with paprika and salt and pepper in a tightly covered container. Toss chicken in the mixture til well coated.
Heat oil in a large frying pan or cast iron skillet over medium high heat. Fry the chicken til golden brown on each side. Remove and set aside.
Reduce heat to medium; stir in onions, bell pepper and celery and cook til the veggies soften, about 5 minutes. Stir in garlic, curry and hot pepper flakes and cook a few more seconds.
Increase heat to high and add broth, tomatoes, thyme, sugar and bay leaf; bring to a boil. Return fried chicken to the pan, reduce heat to low; cover and simmer for about 35 minutes or til chicken is very tender and cooked through. Taste and adjust as desired.
Discard the bay leaf.
I serve the dish over white rice and sprinkled with fresh parsley.
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