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.
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!
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.
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!
- 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
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.
Cooking time includes stovetop and baking times.
Chicken is so versatile in the way you can cook it and is a great way to make a healthy dinner that tastes amazing.