Georgia Country Captain Chicken Recipes

Steps:

• Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Steps:

• Heat bacon drippings in large, deep skillet over moderate heat 1 minute. Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes. Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes.
• Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through-about 15 minutes. Mix in parsley, taste for salt and pepper, and adjust as needed.
• Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve.
• Bring water to rapid boil in large (4 1/2-quart) heavy saucepan over high heat. Add rice, stir well, then return to rapid bowl. Adjust heat so water stays at gentle but steady ripple and cook uncovered until all water is absorbed, about 20 minutes. Do not stir. Fluff rice gently with fork and cool 1 hour. Do not cover. Fluff rice gently again, then spoon lightly-do not pack-into plastic storage containers, snap on lids, label and date. Set in refrigerator or freezer.
• To reheat refrigerated or frozen rice, pile rice in large fine sieve, fork lightly to separate, and balance sieve on top of large, heavy saucepan over 2 inches boiling water. Cover loosely with lid or foil and steam just until heated through, 3 to 5 minutes, but times will vary according to amount of rice being reheated and whether it's refrigerated or frozen. Fluff with fork and serve.

Steps:

• In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat.
• In large fry pan, place oil and heat to medium temperature.
• Add chicken and cook, turning, about 15 minutes or until brown on all sides.
• Remove chicken from pan and keep warm.
• In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown.
• Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.
• In large baking dish, place chicken.
• Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken).
• Place in 375F.
• oven and cook about 45 minutes or until fork can be inserted in chicken with ease.
• Remove chicken and place on large serving platter with hot, fluffy rice.
• Stir currants into tomato mixture and spoon over rice.
• Sprinkle chicken with almonds and serve with chutney as an accompaniment.

Steps:

• Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
• Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
• Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

Steps:

• Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Steps:

• Heat the oven to 325 degrees.
• Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
• Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
• Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
• Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
• Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.

Steps:

• Cut chicken into 8 pieces.
• Wash pieces and pat dry.
• Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
• Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
• Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
• Stir over low heat to loosen the browned particles.
• Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
• Cover and cook slowly until tender, 20 to 30 minutes.
• Stir the currants into the sauce and serve accompanied by almonds.