Country Captain Chicken

"A Gracious Plenty: Recipes and Recollections from the American South"
by John T. Edge(G.P. Putnam's Sons)

March 29, 2000
Web posted at: 2:01 p.m. EST (1901 GMT)

Serves 8 to 10

• 1 1/2 cups flour
• Salt
• Freshly ground black pepper
• Paprika
• 2 frying chickens, cut into pieces
• 6 tablespoons unsalted margarine
• 6 tablespoons vegetable oil
• 2 large onions, chopped
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 2 1/2 cups stewed tomatoes with liquid
• 1 cup golden raisins
• 4 cups steamed rice, for serving
• 1 cup chopped peanuts or 8 ounces toasted almonds, for topping

To prepare: Combine the flour, salt, black pepper, and paprika in a paper bag. Shake the chicken pieces in the flour mixture until coated. Shake off the excess flour.

Combine the margarine and oil in a large skillet; heat until sizzling. Brown the chicken on all sides over medium-high heat. Remove the chicken pieces, reduce the heat to medium-low, and allow the fat to cool a little. Add the onion, bell pepper, and garlic to the pan and stir until soft but not browned. Add the curry powder and tomatoes; stir until blended. Return the chicken to the pan, cover, and cook over low heat for 25 to 30 minutes, or until the chicken is tender. Remove the chicken pieces to a platter and keep warm.

Turn the heat to high and reduce the liquid until thickened, stirring frequently. Taste and correct the seasonings. Stir in the raisins. Spoon the sauce over the chicken and serve with rice. Top with the peanuts or toasted almonds.

'A Gracious Plenty' offers up simmering stew of Southern cuisine
March 29, 2000

Southern Foodways Alliance
G.P. Putnam's Sons

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