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August 2, 2011
Country Captain
Poultry Classics
Prep time:
55 minutescooking time:
35 minutes“Country Captain is an American classic. Grandma got the recipe from her cousin in Georgia.”
Ingredients
Serves 6
- 1 chicken (about 5 pounds)
- 1 tablespoon butter
- 3 medium onions, chopped
- 2 (14 1/2-ounce) cans tomatoes, chopped
- 3 medium green bell peppers, chopped
- 1 cup currants, chopped
- 1 (6-ounce) can tomato paste
- 1 (4-ounce) can mushroom stems and pieces
- 2 teaspoons dried thyme
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1 clove garlic, minced
- Hot, cooked long-grain rice
Directions
1
Combine chicken and enough water to cover in a large saucepan. Cook the chicken over medium heat until an instant-read thermometer inserted in center of the meat registers 180F, about 45 minutes. Drain the chicken, reserving 1 cup broth.
2
Chop the chicken, discarding the skin and bones.
3
Melt butter in a medium skillet over medium heat. Sauté onions in hot butter, stirring continually, until tender, about 3 minutes.
4
Combine chicken, tomatoes, onions, bell peppers, reserved broth, currants, tomato paste, drained mushrooms, thyme, curry, salt and garlic in a Dutch oven and mix well.
5
Cook the mixture over low heat, stirring occasionally, for 35 minutes. Serve over rice.
6
Variation: Sprinkle toasted almonds on top of each serving.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
For a notable change of flavor, Grandma sometimes sautéed the onions in 2 tablespoons bacon grease and used 1 cup orange juice in place of the chicken broth. When she made the recipe this way, she omitted the mushrooms.
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