Difference between revisions of "Country Captain"
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* ⅓ cup [[slivered almond]]s, toasted, (optional) | * ⅓ cup [[slivered almond]]s, toasted, (optional) | ||
| − | == | + | == Procedures == |
# Combine [[flour]], [[salt]] and [[pepper]] in paper or plastic bag. | # Combine [[flour]], [[salt]] and [[pepper]] in paper or plastic bag. | ||
# Add [[chicken]] pieces, a few at a time, and shake to coat with mixture. | # Add [[chicken]] pieces, a few at a time, and shake to coat with mixture. | ||
| Line 40: | Line 40: | ||
# Serve on beds of fluffy [[rice]] and sprinkle with [[almond]]s. | # Serve on beds of fluffy [[rice]] and sprinkle with [[almond]]s. | ||
| − | [[Category:Almond Recipes]] | + | ==References== |
| − | [[Category:American | + | <references/> |
| − | [[Category:Chicken Recipes]] | + | [[Category:Almond Recipes]] |
| − | [[Category:Curry Recipes]] | + | [[Category:American cuisine]] |
| − | [[Category:Green bell pepper Recipes]] | + | [[Category:Chicken Recipes]] |
| − | [[Category: | + | [[Category:Curry Recipes]] |
| − | [[Category:Mushroom Recipes]] | + | [[Category:Green bell pepper Recipes]] |
| − | [[Category:Raisin Recipes]] | + | [[Category:Poultry Recipes]] |
| − | [[Category:Rice Recipes]] | + | [[Category:Mushroom Recipes]] |
| − | [[Category:Wheat flour Recipes]] | + | [[Category:Raisin Recipes]] |
| − | [[Category:Tomato Recipes]] | + | [[Category:Rice Recipes]] |
| − | [[Category:Onion Recipes]] | + | [[Category:Wheat flour Recipes]] |
| + | [[Category:Tomato Recipes]] | ||
| + | [[Category:Onion Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
Latest revision as of 11:23, 15 July 2012
Description
- Makes 6 servings
Ingredients
- ⅓ cup all-purpose flour
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- 12 choice chicken pieces (about 2½ pounds)
- 2 tablespoons vegetable oil
- 2 tablespoons butter or margarine
- 1 onion, sliced and separated into rings
- 2 cloves garlic, minced
- 1 teaspoon curry powder
- ½ teaspoon thyme leaves, crushed
- 1 x 14½- to 16-ounce can tomatoes, quartered, undrained
- 1 x 4-ounce can sliced mushrooms, undrained
- ½ cup raisins
- 1 small green bell pepper, coarsely chopped (optional)
- 3 to 4 cups hot cooked rice
- ⅓ cup slivered almonds, toasted, (optional)
Procedures
- Combine flour, salt and pepper in paper or plastic bag.
- Add chicken pieces, a few at a time, and shake to coat with mixture.
- Reserve any remaining flour mixture.
- Heat oil and butter in large skillet or dutch oven.
- Add half the chicken pieces and brown on all sides.
- Remove from skillet; repeat.
- Reduce heat.
- Add onion to skillet and cook until soft but not brown.
- Stir in garlic, curry powder and thyme; cook 1 minute.
- Add tomatoes and mushrooms.
- Return chicken to pan.
- Bring mixture to a simmer, cover, and cook 30 minutes, or until chicken is tender.
- Blend reserved flour mixture with a little water.
- Stir into skillet.
- Add green pepper and raisins.
- Cover and cook 3 minutes.
- Adjust seasonings, if necessary.
- Serve on beds of fluffy rice and sprinkle with almonds.
