Country Capitan Chicken

This is a recipe that we loved from Kitchen Muse. It is a southern flare dish, with a bit of curry in it that brings out the flavor of everything. It is very nice over brown rice, or couscous. I always side it with a green salad, but you can honestly side it with any veggie dish, or make it a one pot meal by adding in 1 1/2 cups of couscous right into the pot! (We have done this too... it was a hit, but Don likes to pour his sauce over his starch).

Country Capitan Chicken
(with happy Val modifications)

4 Tbs butter
1/2 diced onion
1 diced carrot
1 diced bell pepper (color doesn't matter, but green works best)
6 cloves garlic (minced)

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3 lbs chicken peices (I like theighs)
2 Tbs olive oil
1/2 c flour
salt and pepper to taste

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2 cups diced tomatoes
2 cups chicken broth
3 tea curry powder
1/4 c slivered almonds
1/4 cup golden raisins

Melt butter in a large skillet. The skillet should be large ebough to cook the chicken in one layer. Add the onion, carrot, pepper, and garlic and cook until tender. Transfer to a bowl.

Mix flour and salt and pepper in a large bowl. Roll chicken peices in the flour mixture. Put oil into the skillet you just pulled the veggies from, and add the chicken, in one layer, turning until well brown on both sides.

Add veggies back in, along with tomatoes, stock and curry, mixing well. Stir in raisins and almonds. Simmer for about 10 minutes or until all chicken is cook through well.

Serve over couscous or brown rice.

It is very good!

Notice the new bowl plates. :) I love them. I am trying to get a eclectic set, but this set will be my salad plate/bowls, and my cereal bowls. The plates will come from somewhere else, and I don't need mugs (just ask my husband). I have been waiting for new dishes for about two years, and have been sitting on the money to get them for two months. I was ready for the perfect set to fall in my lap. And they did... while I was looking for Easter basket stuff for the kids.

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