Best 6 Country Captain For The Slow Cooker Recipes

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.

COUNTRY CAPTAIN FOR THE SLOW-COOKER

Steps:

• Heat oil in large skillet, season chicken and brown on both sides, about 10 minutes. Remove chicken to platter, let cool a bit, remove and discard skin. Put chicken in crockpot.
• Pour off all but 1 Tablespoon fat and cook onions and bell pepper with about 1/2 teaspoon salt until somewhat tender, about 5 minutes.
• Add broth, tomatoes and tomato paste and scrape up browned bits and cook and stir until slightly thickened and smooth, only about 3 minutes.
• Remove from heat and add chutney, garlic, curry powder, thyme, paprika and cayenne.
• Pour this mixture over chicken in crockpot.
• Cover and cook on low 5 hours.
• Stir before serving over white rice.
• Add coconut and sliced almonds on top. This is necessary for the most authentic taste of Country Captain!

ZIP-QUICK COUNTRY CAPTAIN

Steps:

• Heat bacon drippings in large, deep skillet over moderate heat 1 minute. Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes. Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes.
• Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through-about 15 minutes. Mix in parsley, taste for salt and pepper, and adjust as needed.
• Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve.
• Bring water to rapid boil in large (4 1/2-quart) heavy saucepan over high heat. Add rice, stir well, then return to rapid bowl. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly-do not pack-into plastic storage containers, snap on lids, label and date. Set in refrigerator or freezer.
• To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly to separate, and balance sieve on top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.

LEE BROS. COUNTRY CAPTAIN

Steps:

• Preheat the oven to 350 degrees F.
• Pour the broth into a small saucepan and bring to a boil over high heat. Put the currants in a small bowl and pour enough broth over them to cover. Set aside. In another small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve.
• Scatter the bacon in a 4 to 6 quart enameled cast-iron pot or Dutch oven over medium-high heat. Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes. With the slotted spoon, transfer the bacon to a small bowl and reserve.
• Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry. Remove the chicken and reserve in a medium bowl.
• Add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil). Add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.
• Add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the currants and their broth. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.
• Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the country captain resembles a roiling stew around the chicken thighs, about 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 minutes more.
• Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. Discard the chile. With tongs, transfer 3 thighs to each of 4 wide, deep bowls filled with 1 cup hot white rice. Spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley.

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.

CROCK POT COUNTRY CAPTAIN CHICKEN

Steps:

• Place chicken in the bottom of the crock pot, you may brown the parts if you wish.
• Heat olive oil and briefly saute garlic, onions, green bell pepper, celery and curry powder.
• Add all remaining ingredients except the almonds.
• Stir to combine then pour over the chicken.
• Cook on low setting for 6 hours or less.
• Serve over basmati rice and sprinkle with almonds.