Country Captain Chicken Recipe
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.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6 Servings
- 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.
Calories: 512kcal | Carbohydrates: 38g | Protein: 53g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 155mg | Sodium: 455mg | Potassium: 1191mg | Fiber: 3g | Sugar: 7g | Vitamin A: 630IU | Vitamin C: 27.3mg | Calcium: 79mg | Iron: 2.4mg
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.