Country Captain – A Southern Spice-Filled Delight!

Tender cuts of chicken gently simmer with sweet onions, bell peppers, garlic, and red plum tomatoes creating a colorful sauce, accented with a sprinkling of plump golden raisins. But the spices might just be the stars in this dish. Notes of mace, with pops of spice from freshly cracked black pepper, cayenne pepper, and paprika set the stage before toasted curry powder steps in and delivers an unexpected performance!

Country Captain is a dish of delicately braised chicken surrounded by tomatoes, sweet onions, and bell peppers, studded with golden raisins. It’s considered a Southern classic, 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 recipe brightened with layers of vibrant spices creating an intoxicating aroma with an absolutely amazing flavor.

And for those who swear they don’t like curry – set that belief aside and give this dish a try. The curry is toasted, warming the tones and softening the edges. The combination of the spices along with the savory notes and a subtle touch of sweet, work together in a delicious way creating a succulent chicken bite topped with a spectacular sauce.

Chicken, braised in a luscious sauce creates a beautiful dish with layers of delectable tastes and textures, served up over a fluffy bed of rice. A country classic indeed!

Country Captain

4 bone-in, skin on chicken breasts, or 1 whole chicken about 4 to 5 pounds

2-½ 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, about 2 cups

2 medium green bell peppers, seeded and sliced, about 1-½ cups

½ teaspoon garlic, about 1 clove

½ teaspoon mace

1 tablespoon curry powder, toasted*

1 can whole plum tomatoes, 28-ounces

½ cup golden raisins

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, cracked black pepper, paprika, and cayenne pepper. Whisk to blend together.

In a large skillet, melt the butter with the olive oil over a heat slightly above medium. Dredge the chicken in the flour mixture coating all sides completely then place it in the hot butter and oil. If needed, cook in batches to allow the chicken to brown evenly on all sides, about 10 to 12 minutes.

Transfer the browned chicken to a separate platter.

Add the sliced onions and bell pepper to the skillet and cook until the vegetables are tender, about 10 to 15 minutes. Add the garlic and cook for an additional 5 minutes.

Add the mace and the curry powder, stirring into the onions and peppers.

Add the tomatoes along with their juices, breaking up the tomatoes into smaller pieces.

Place the browned chicken back into the skillet, skin side up, nestling the pieces into the sauce. (The sauce will not cover the chicken.) Cover the skillet and reduce the heat to low. Simmer for 30 minutes.

Toss in the raisins, working them into the sauce. Cover and continue cooking for an additional 15 minutes.

Serve over Jasmine rice.

*Toasting spices can bring their flavor to life, in a manner, “waking them up”. Place the curry powder in a small skillet and warm over medium heat. Shake the pan and stir frequently while the curry is toasting to prevent it from burning. Heat until the curry is fragrant, about 3 to 5 minutes.

Jasmine Rice

1 cup jasmine rice

2 cup water

1 tablespoon butter

1/8 teaspoon kosher salt

Combine the rice, water, butter, and kosher salt in a medium saucepan. Bring the water to a boil over medium heat, stir to blend.

Cover and reduce the heat to low for 20 minutes. Remove the pan from the heat, keep the pan covered for an additional 5 minutes. Gently fluff the rice with a fork.

Serves 4.