Country Captain Chicken is a very popular recipe from the southern United States. It is a curried chicken and rice dish with origins from India. I has a lovely warmth having Paprika, Curry powder and Cayenne powder. However, it is not enough to melt your tongue. I serve this with a multiple of garnishes such as Honey Mango Chutney, scallions (spring onions) and parsley or cilantro (coriander leaves). Also toasted almonds, chopped peanuts, pitted dates, banana and even shredded coconut all make this dish a delight to eat. This is perfect for those cold days when you all need a warm filling meal.
Country Captain Chicken
- 2-3 lbs chicken thighs 900-1350 g
- 1 tbsp vegetable oil 15 ml
- 2 large onions chopped
- 1 large green bell pepper cored, seeded, and chopped, capsicum
- 2-4 cloves garlic finely chopped
- 3 tbsp all-purpose flour 45 ml
- 1 tbsp paprika 15 ml
- 1 tbsp curry powder 15 ml
- 1/4 tsp cayenne pepper or to taste, 1 ml
- 1 1/2 cups chicken stock 375 ml
- 1 can diced tomatoes can (14 1/2 oz 411 g) , drained
- 1/2 cup raisins 125 ml
- 1 whole bay leaf laurel
- 1 large mango peel/pit/chop
- Salt to taste
- ground pepper to taste
- Season the chicken generously with salt and pepper.
- Heat the oil in a large, heavy pot (Dutch oven) over high heat and, working in batches, brown the chicken pieces on all sides.
- Remove to a plate and set aside.
- Add the onions, bell pepper, and garlic and saute for 5 minutes.
- Add the flour, paprika, curry powder, and cayenne and saute for 1 minute, stirring constantly.
- Add the chicken stock, scraping the bottom of the pot to dissolve the brown bits.
- Bring to a boil, reduce the heat, and simmer covered for 10 minutes.
- Add the tomatoes, raisins, bay leaf, and optional mango.
- Remove and discard the skin of the chicken and add the chicken and the accumulated juices to the pot, making sure it is submerged in the liquid.
- Simmer tightly covered until the chicken is done, about 30 minutes.
- Adjust seasoning with salt and pepper and serve garnished as desired.