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Country Captain Chicken Recipe

ByJulie Menghini Published on Modified on

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This Country Captain Chicken recipe is delicious, healthy and it’s all made in one pan! It has a lot of history that combines Indian and Southern cultures. I don’t know the real version, but I do know I’ll be making it again.

Indian flavored Chicken breast over a bed of rice topped with stewed tomatoes, green peppers, and sliced almonds. I make a lot of chicken recipes. It works in so many recipes, and I can make a healthier dish by choosing boneless skinless chicken. The trick when using this chicken is that it can be dry. If your chicken comes out dry, it doesn’t matter what else you’ve done, your chicken is dry. There are a lot of warnings about undercooking chicken. The solution is to use an instant-read thermometer. Don’t let it cook any longer once it reads done. This chicken recipe is going to be one of your family favorites!

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A bowl of filled with Indian flavored Chicken breast over a bed of rice topped with stewed tomatoes, green peppers, and sliced almonds. I was thumbing through family recipes and stumbled across this Country Captain Chicken recipe. I’d never heard of it so looked to see where it may have come from. I couldn’t find this version, but what I did find was a general consensus that it originated in the south from Indian immigrants.

A skillet of Indian flavored Chicken breast topped with a sauce made with stewed tomatoes and green peppers. I made chaaaanges. Instead of cutting up a chicken and frying it, I used boneless, skinless chicken breasts, I used a wild rice blend instead of white rice, and then, I cooked the whole darned thing in one pan. You’re going to love this recipe!

Don’t have time to make it now? Pin it for later!

Indian flavored Chicken breast over a bed of rice topped with stewed tomatoes, green peppers, and sliced almonds.

Country Captain Chicken Recipe

Author: Hostess At Heart
This Country Captain Chicken recipe is easy, delicious, healthy and made it in one pan! It has a lot of history that combines Indian and Southern cultures. I don't know the real version, but I know I'll be making it again.
5 from 1 vote
Print Recipe Collect Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Chicken, Main Dish
Cuisine American
Keyword: Country Captain Chicken
Servings: 6 Servings

Ingredients
  

  • 1 cup rice cooked according to packaged directions (I used wild rice)
  • 6 chicken breasts boneless and skinless
  • 3 tbs olive oil
  • 2 tbs unsalted butter
  • 1 large yellow onion diced
  • 1 large green pepper diced
  • 1 clove of garlic minced
  • 2 tsp fresh thyme chopped
  • 2 tsp curry ground
  • 14.5 oz can of diced tomatoes
  • 1/2 cup chicken stock
  • Salt and pepper
  • 1/4 cup currents
  • 1/2 cup slivered almonds

Instructions
 

  • In a large oven-proof skillet (I used cast iron), add olive oil and heat until simmering. Salt and pepper chicken breasts and brown in skillet over medium-high heat, about 8 minutes. You just want to brown it, not cook it. Remove chicken to a platter. Discard grease.
  • Add butter to the same skillet. When melted, add onion and green pepper. Cook until softened, about 12 minutes. Add garlic, curry, and thyme. Cook until aromatic, about 30 seconds. Add tomatoes with juice, and chicken stock. Simmer for 15 minutes.
  • Add chicken back to pan with onions and green peppers.
  • Preheat oven to 350° F. Cover skillet with foil and put into preheated oven. Bake for 35 minutes or until chicken measures 160 degrees F (for white meat).
  • Salt and pepper if needed.
  • Serve over rice.

Notes

Cooking time includes stovetop and baking times.

Nutrition

Calories: 512kcalCarbohydrates: 38gProtein: 53gFat: 15gSaturated Fat: 4gCholesterol: 155mgSodium: 455mgPotassium: 1191mgFiber: 3gSugar: 7gVitamin A: 630IUVitamin C: 27.3mgCalcium: 79mgIron: 2.4mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Chicken is so versatile in the way you can cook it and is a great way to make a healthy dinner that tastes amazing.

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Two photo collage for Pinterest of a bowl of Indian flavored Chicken breast over a bed of rice topped with stewed tomatoes, green peppers, and sliced almonds. The title \"Country Captain Chicken\" runs through the center.

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5 from 1 vote

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23 Comments

  1. I first came across this delicious recipe for Country Captain Chicken in the 1990’s when I saw it in my Irma Rombauer’s The Joy of Cooking, but it’s been around since at least 1867, per this very interesting 1991 article on it’s history here:

    https://www.nytimes.com/1991/04/17/garden/long-ago-smitten-she-remains-true-to-the-country-captain.html

    Reply

    1. Thank you for your feedback Carol! I love the history of food and have found many of the recipes that I’ve gotten from my MIL are from her were copied from old periodicals. She’s 92 now so some of those recipes go way back and we love them. Have a wonderful weekend and for stopping by!

      Reply

  2. Flavorful dish Julie! I also research a lot of my dishes to see their origins – it’s so cool learning how things all come together…especially when you change things up a bit and make it your own new creation! This one’s a winner – thanks for bringing it to Fiesta Friday 🙂
    Linda~
    Fabulous Fare Sisters

    Reply

    1. Thank you so much Linda! Two of my favorite ladies hosting today! Hope you have a wonderful weekend and happy FF!

      Reply

    1. Thank you Quinn! We need to catch up. I know you are getting kids out of school and it’s crazy right now. Hope you have a great weekend my friend!

      Reply

    1. Thank you Karen. I’d never heard of it before getting it from my mother-in-law, but we sure enjoyed it.

      Reply

  7. Your chicken looks great, Julie! I love your pictures and the name of this dish. 🙂

    Reply

  8. Boneless skinless chicken breast is my protein of choice–over EVERYTHING. I just love to cook with it, and the more practice you get the less likely you are to dry it out. That thermometer will become your best friend if you let it lol

    This dish look wonderful Julie. I love that it all gets made in one pan. Nice job 😉

    Reply

  10. I am always looking for new chicken recipes. This one sounds delicious, Julie! My husband would like it because of the bell pepper, and I would like it because of the curry. The name of it is very interesting! I like your tip about using a thermometer as I tend to overcook chicken. Thanks so much for sharing your recipe!

    Reply

    1. Thank you so much Shari! I probably over do the chicken posts but we eat it a lot. This is an easy dish to throw together too! Have a wonderful evening Shari!

      Reply

    1. Thank you so much Loretta! We eat so much chicken, and I’m always looking for different recipes for it.

      Reply