Best 12 Country Captain Chicken Recipes

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN

Steps:

• Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
• Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
• Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

COUNTRY CAPTAIN CHICKEN

Steps:

• Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan., Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley.

COUNTRY CAPTAIN CHICKEN

Steps:

• Cut chicken into 8 pieces.
• Wash pieces and pat dry.
• Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
• Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
• Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
• Stir over low heat to loosen the browned particles.
• Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
• Cover and cook slowly until tender, 20 to 30 minutes.
• Stir the currants into the sauce and serve accompanied by almonds.

COUNTRY CAPTAIN CHICKEN WITH RICE

Steps:

• Season chicken with thyme, kosher salt, and black pepper.
• Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
• Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
• Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
• Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.

COUNTRY CAPTAIN CHICKEN

Steps:

• Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
• Preheat oven to 350 degrees.
• Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
• Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.

SLOW COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
• Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
• Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.

GEORGIA COUNTRY CAPTAIN CHICKEN

Steps:

• In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat.
• In large fry pan, place oil and heat to medium temperature.
• Add chicken and cook, turning, about 15 minutes or until brown on all sides.
• Remove chicken from pan and keep warm.
• In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown.
• Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.
• In large baking dish, place chicken.
• Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken).
• Place in 375F.
• oven and cook about 45 minutes or until fork can be inserted in chicken with ease.
• Remove chicken and place on large serving platter with hot, fluffy rice.
• Stir currants into tomato mixture and spoon over rice.
• Sprinkle chicken with almonds and serve with chutney as an accompaniment.

SAUCY COUNTRY CAPTAIN CHICKEN

Steps:

• Flour and brown chicken in pot. (Remove skins before hand if you prefer.).
• Remove chicken and set aside on a platter.
• Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil.
• Add spices, then wet ingredients, then browned chicken.
• Simmer 45 minutes, or until chicken is completely cooked through.
• Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
• Cooking with the bones in adds a lot of flavor.

PRESSURE COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, red pepper and garlic in a 6-qt electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure release valve. Adjust to pressure cook on high for 6 minutes

PRESSURE-COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

COUNTRY CAPTAIN CHICKEN

Steps:

• 1. Season chicken with thyme, salt, and pepper. Heat oil in a 5 quart dutch oven over high. Add chicken, skin side down, and cook, turning once, until golden, about 12 minutes. Using tongs, transfer chicken to a plate and set aside. 2. Discard oil and return dutch oven to medium heat. Add bacon and cook, stirring until crisp, 7 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate, set aside. 3. Add the garlic, celery, peppers, and onions to the dutch oven and cook, stirring until soft, about 10 minutes. Add tomatoes and their juice and cook stirring often until the juice thickens, about 10 minutes. 4. Stir in the curry, butter, currants and bay leaves and season with salt and pepper. Reduce heat to medium-low, cover and simmer, stirring until thickens into a chunky sauce, about 30 minutes. 5. Heat oven to 325 degrees. Add the reserved chicken to the dutch oven, nestling it into the thick curry sauce, spoon some of the sauce over the chicken. Cover and cook until chicken is very tender, about 1 hour and 15 minutes. 6. Spoon sauce over chicken, serve with rice and garnish with currants and peanuts.