Description
Country Captain Chicken whisks southern charm onto dinner plates with a spicy-sweet melody of Georgia heritage. Rich tomato sauce and warming curry powder dance around tender chicken, offering comfort with each fragrant, hearty bite you’ll savor.
Ingredients
Scale
Proteins:
- 12 bone-in, skin-on chicken thighs
Vegetables and Aromatics:
- 2 cups chopped yellow onion (about 2 medium onions)
- 3 cups chopped green pepper (about 3 medium peppers)
- 2 garlic cloves, minced (about 2 teaspoons)
- ½ cup chopped fresh flat-leaf parsley, plus more for garnish
Dry Ingredients and Spices:
- ¾ cup all-purpose flour
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 teaspoons kosher salt, divided
- 1 ½ tablespoons curry powder
- 1 teaspoon black pepper
- ½ teaspoon ground nutmeg
Additional Ingredients:
- 2 tablespoons vegetable oil
- ¼ cup butter, divided
- 2 (14.5-ounce) cans chopped tomatoes, undrained
- ½ cup raisins
- 6 cups hot cooked rice
- Toasted slivered almonds
Instructions
- Prepare a large zipper freezer bag and combine flour, paprika, cayenne pepper, and 1 teaspoon of salt to create a seasoned coating mixture.
- Thoroughly coat each chicken thigh in the flour mixture by shaking the bag, ensuring even coverage, then discard any remaining flour mixture.
- Heat a large Dutch oven over medium temperature, melting oil and 2 tablespoons of butter together.
- Carefully place 4-5 chicken thighs skin-side down in the Dutch oven, cooking for 6-7 minutes until the skin becomes golden brown and crispy.
- Flip the chicken thighs and brown the opposite side for an additional 2 minutes, then transfer to a clean plate while preserving the drippings in the Dutch oven.
- Repeat the browning process with the remaining chicken thighs, maintaining consistent cooking technique.
- Utilize the reserved drippings to sauté chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg, and the remaining 2 tablespoons of butter and 1 teaspoon of salt.
- Stir the vegetable mixture continuously over medium heat until the onions become translucent and soft, then incorporate raisins and tomatoes.
- Bring the mixture to a boil, then reduce heat to medium-low and carefully return the browned chicken thighs to the Dutch oven.
- Cover and simmer for 15 minutes, then uncover and continue cooking until the chicken reaches an internal temperature of 165°F (74°C), which typically takes an additional 15 minutes.
- Plate the cooked chicken over rice, generously spooning the flavorful sauce on top.
- Garnish with toasted almonds and freshly chopped parsley before serving.
Notes
- Toss chicken pieces in flour mixture, ensuring even coverage while shaking off excess for a delicate, light coating.
- Use a heavy-bottomed skillet to brown chicken thighs in small batches, creating golden-brown edges that crackle with delicious texture.
- Scatter toasted almond slivers and chopped parsley across the plated dish, adding a burst of color and nutty crunch that transforms the meal’s visual appeal.
- Keep pan temperature consistent to achieve uniform browning without burning the delicate chicken skin.
- Allow chicken to rest briefly after cooking, letting juices redistribute for maximum tenderness and flavor retention.
- Select bone-in chicken thighs for deeper, richer taste and more succulent meat compared to boneless alternatives.
- Drain excess oil on paper towels to maintain the crispy exterior while reducing unnecessary greasiness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 711 kcal
- Sugar: 10 g
- Sodium: 830 mg
- Fat: 36 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 136 mg