Country Captain Chicken

Name: Country Captain Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: american
Ingredients: 625ml water; 15g butter; 275g white and wild rice or long grain rice; 95g plain flour, eyeball it; 1 rounded tbsp sweet paprika; 4 pieces, 175g each, boneless, skinless chicken breast; 3 boneless, skinless chicken thighs; Salt and freshly ground black pepper; 2 tbsp extra-virgin olive oil, 2 turns of the pan; 30g butter; 1 green pepper, seeded and chopped; 1 red pepper, seeded and chopped; 1 medium onion, chopped; 2 or 3 large cloves garlic, smashed; 1 tbsp curry powder or mild curry paste; 240ml chicken stock; 1 tin diced tomatoes in puree or chunky style crushed tomatoes; 40g sultanas or currants, a couple of handfuls; 55g sliced almonds, lightly toasted; 3 spring onions, chopped, for garnish

4.70 (22)

⏱ 20 mins 🍽 Serves 4 🌶 american 🏷 Main course

This quick Southern classic delivers rich flavour in a short time. Chicken pieces are coated in paprika flour, browned, then simmered in a savoury sauce with peppers, onions, garlic, curry, tomatoes and sultanas. It's all ready in 20 minutes and served over fluffy rice, finished with toasted almonds and spring onions for a complete meal.

Ingredients

625ml water
15g butter
275g white and wild rice or long grain rice
95g plain flour, eyeball it
1 rounded tbsp sweet paprika
4 pieces, 175g each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tbsp extra-virgin olive oil, 2 turns of the pan
30g butter
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tbsp curry powder or mild curry paste
240ml chicken stock
1 tin diced tomatoes in puree or chunky style crushed tomatoes
40g sultanas or currants, a couple of handfuls
55g sliced almonds, lightly toasted
3 spring onions, chopped, for garnish

Method

Place the water in a medium saucepan and bring it to a boil. Stir in the butter and rice, then let the water return to a boil. Lower the heat, cover the pot, and cook the rice for 20 mins or until tender. Once done, turn off the heat and use a fork to fluff the rice.
Mix the flour and paprika together in a shallow dish. Season the chicken pieces with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Dredge all the chicken pieces in the paprika seasoned flour. Ensure you wash your hands and any surfaces that contacted the chicken.
Place a large skillet over medium high heat and add the oil. Brown the chicken pieces for 3 mins on each side, then take them out of the skillet. Add the butter to the pan, followed by the peppers, onions and garlic. Season the vegetables with salt and pepper and saute for 5 to 7 mins until softened. Stir in the curry, stock, tomatoes and sultanas. Return the chicken to the skillet and let it simmer over moderate heat for 5 mins to blend the flavours and cook the chicken through. Set the skillet on a trivet to serve the chicken directly from the pan. Scatter the sliced almonds over the chicken as a garnish. Move the rice to a serving dish and top it with the chopped spring onions.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryMain course

Cuisineamerican

AuthorFood Network UK