Country Captain Chicken

Paula Deen
Servings: 4
30 to 60 min

A southern classic from the queen herself.

  • Ingredients
  • step-by-step directions
Country Captain Chicken
  • 2 Tablespoons Vegetable oil
  • 1 Tablespoon Butter
  • 1 Whole chicken (3.5 lbs.). (Rinsed/patted dry/cut into 8 pieces)
  • Salt and black pepper
  • 1 Large yellow onion (chopped)
  • 1 Large green bell pepper (chopped)
  • 1 Clove garlic (chopped)
  • 1 Tablespoon Curry powder
  • 1 Can (28 oz) diced tomatoes
  • 1/3 Cup Dried currants
  • 3 Cups Cooked rice
  • 1/2 Cup Slivered almonds (toasted)
  • Preheat oven to 350F.
  • In a large ovenproof skillet, heat the oil and butter over medium-high heat. Lightly sprinkle the chicken all over with salt and black pepper. Add to the skillet, skin side down. Cook, turning once, until browned on both sides, about 8 minutes. Transfer the chicken to a plate.
  • Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and curry powder and cook for 30 seconds, until fragrant. Add the tomatoes and currants and bring to a boil. Taste and add some salt and/or black pepper if you think it needs it. 
  • Return the chicken and any accumulated juices to the pan, skin side up, and transfer to the oven. Bake, uncovered, until the chicken is cooked through, about 40 minutes. 
  • Cook the rice
  • Serve over the rice and sprinkle with the slivered almonds. 
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