Georgia Country Captain Chicken
- Ready In:
- 1hr 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 8 boneless skinless chicken breast halves
- 1 cup flour
- 1 1⁄2 teaspoons salt, divided
- 1⁄2 teaspoon pepper
- 1 cup cooking oil
- 2 onions, finely chopped
- 2 green peppers, chopped
- 1 clove garlic, minced
- 1⁄2 teaspoon white pepper
- 3 teaspoons curry powder
- 32 ounces tomatoes
- 1 teaspoon chopped parsley
- 1⁄2 teaspoon ground thyme
- 3 tablespoons currants
- 1⁄4 lb almonds, toasted
- 2 cups cooked rice
directions
- 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.
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Reviews
-
Steve, what a nice meal we had with this dish. Thanks for posting it. The combination of the onion, green pepper, tomatoes tasted great, and made the dish look great. I only had a couple of currants, so I plumped up some raisins in hot water. The crunchy almonds were a nice touch. The family liked this dish, and I will be making it again for sure.
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Delicious!! The flavors of this dish were perfectly blended - nothing overpowering - and definately not bland! I opted, however, to skip the breading. I fried some bacon before-hand, seasoned my chicken w/ salt and pepper, and fried it in the bacon grease (the calories on this dish are already extremely high - what's a few more!?). I also pounded my chicken down to about 1/2" so the baking time wasn't nearly as long - maybe 15-20 minutes. I left out the currants and the almonds by mistake, but even without them, this recipe has become one of my favorites! Thanks so much! :)
RECIPE SUBMITTED BY
Steve P.
United States