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Country Captain – A Southern Spice-Filled Delight!

Country Captain – A Southern Spice-Filled Delight!

Country Captain – a dish of stewed chicken – is considered a Southern classic and one that dates back centuries. Though copies of the recipe have been found in cookbooks from the American Colonial period of the 1700s, the South claims this as one of their own. It’s a simple dish layered with vibrant spices that create an intoxicating aroma with an absolutely amazing flavor.

Sweet onions, crisp bell peppers, garlic and red plum tomatoes create a colorful backdrop for the sauce before it is accented with golden raisins and toasted almonds.

But the spices are the key players in this dish. Freshly cracked black pepper, cayenne pepper, mace and paprika set the stage – and then the curry steps in to deliver an unexpected performance!

It’s always important to use quality spices and it’s especially true in this dish. I was recently introduced to an amazing collection of spices, seasonings and herbs from SeasonalitySpices*. Their Maharajah Indian Curry is an exquisite handcrafted blend that is as beautiful to the eye as it is to the palate. One look, one whiff of this exotic spice and it had me pulling out this recipe!

And for those who swear they don’t like curry – set that belief aside and give this dish a try. The combination of the spices and the savory notes blend together in a delicious way creating a succulent chicken with a spectacular sauce.

Country Captain

1 whole chicken or your favorite bone-in pieces cut into 8 portions, about 4-5 pounds

2-1/2 teaspoons kosher salt, divided

½ cup flour

½ teaspoon freshly cracked black pepper

½ teaspoon paprika

¼ teaspoon cayenne pepper

4 tablespoons butter

2 tablespoons olive oil

1 large onion, sliced thin

2 medium green bell peppers, seeded and sliced

1 clove garlic, chopped – about 1/2 teaspoon

½ teaspoon mace

1 tablespoon curry powder

1 can whole plum tomatoes, 28-ounces

½ cup golden raisins

1/4 cup toasted almonds, sliced or slivered

Season both sides of the chicken with 2 teaspoons of kosher salt. Let the chicken rest at room temperature for about 20 minutes.

Combine the flour, the remaining ½ teaspoon kosher salt, the cracked black pepper, paprika and cayenne pepper. Whisk to blend well.

In a large skillet, melt the butter with the olive oil over medium to medium-high heat. Dredge the chicken in the flour mixture coating all sides completely then place it in the hot butter and oil.

Cook in batches if needed so that the chicken browns evenly on all sides. Crowding the chicken will cause it to steam and not brown.

Transfer the browned chicken to a separate platter. Toss in the sliced onions, the bell pepper, garlic, mace and curry powder into the skillet, mixing to blend in the spices.

Cook over medium heat until the onions and peppers are tender, about 10 minutes. Stir in the tomatoes along with their juices, breaking up the tomatoes into smaller pieces.

Place the chicken skin side up back into the skillet, nestling the pieces into the sauce. Cover the skillet and reduce the heat to low. Simmer for 30 minutes.

Then add the raisins working them into the sauce. Cover and continue cooking for an additional 15 minutes.

Serve over Jasmine rice.

*You can find the fabulous collections of spices, salts and herbs from SeasonalitySpices on Etsy.com.

Jasmine Rice

1-1/2 cups Jasmine rice

1-3/4 cups water

1 teaspoon kosher salt

Combine the rice, the water and the kosher salt in a medium saucepan.

Bring to a boil over medium heat. Cover the pan, reduce the heat to low and simmer for 15 minutes. After 15 minutes turn off the heat and let the rice steam in the covered saucepan for 10 minutes.

Fluff the cooked rice with a fork and serve.

Classic and oh, so comforting!

Country Captain courtesy of Preserving Good Stock

May 16, 2018
: 6-8 portions

Country Captain - a dish of stewed chicken - is considered a Southern classic. It’s a simple dish layered with vibrant spices that create an intoxicating aroma with an absolutely amazing flavor.

By:

Ingredients
  • 1 whole chicken, cut into 8 pieces, about 4-5 pounds
  • 2-1/2 teaspoons kosher salt, divided
  • ½ cup flour
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, sliced thin
  • 2 medium green bell peppers, sliced
  • 1 clove garlic, chopped – about 1/2 teaspoon
  • ½ teaspoon mace
  • 1 tablespoon curry powder
  • 1 can whole plum tomatoes, 28-ounces
  • ½ cup golden raisins
  • 1/4 cup toasted almonds, sliced or slivered
Directions
  • Step 1 Season both sides of the chicken with 2 teaspoons of kosher salt. Let the chicken sit at room temperature for about 20 minutes.
  • Step 2 Combine the flour, the remaining ½ teaspoon kosher salt, the cracked black pepper, paprika and cayenne pepper. Whisk to blend well.
  • Step 3 In a large skillet, melt the butter with the olive oil over medium to medium-high heat. Dredge the chicken in the flour mixture coating completely and place in the hot butter and oil. Cook in batches so that the chicken browns evenly on all sides.
  • Step 4 Transfer the browned chicken to a separate platter.
  • Step 5 Toss in the sliced onions, the bell pepper, garlic, mace and curry powder into the skillet, mixing to blend in the spices. Cook over medium heat until the onions and peppers are tender, about 10 minutes.
  • Step 6 Add the tomatoes along with their juices, breaking up the tomatoes into smaller pieces.
  • Step 7 Place the browned chicken skin side up back into the skillet, nestling the pieces into the sauce. Cover the skillet and reduce the heat to low. Simmer for 30 minutes.
  • Step 8 Add the raisins, working them into the sauce, cover and continue cooking for an additional 15 minutes.
  • Step 9 Serve over Jasmine rice.

Jasmine Rice courtesy of Preserving Good Stock

May 16, 2018
: 6-8 portions

Perfect as a side, in a pilaf or dessert!

By:

Ingredients
  • 1-1/2 cups Jasmine rice
  • 1-3/4 cups water
  • 1 teaspoon kosher salt
Directions
  • Step 1 Place the rice, water and kosher salt in a medium saucepan. Bring to a boil, cover and reduce the heat to low.
  • Step 2 Cook the rice for 15 minutes. Turn off the heat and let the rice steam in the covered saucepan for an additional 10 minutes.
  • Step 3 Fluff with a fork before serving.

 



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