Country Captain
Submitted by sbno1
Country Captain is a storied Southern curried chicken stew with tomatoes, green peppers, garlic, and warm spices. A whole hen simmered tender and served over rice. Feeds 8.
YIELD
8 servingsPREP
20 minCOOK
2 hrsREADY
3 hrsCountry Captain has been gracing Southern tables since the 1800s, a curry-spiced chicken stew that supposedly arrived through the port of Savannah by way of British sea captains trading along the spice routes.
A whole hen gets simmered until fall-apart tender, then the meat is pulled and stirred back into a rich tomato sauce fragrant with curry powder, cayenne, ground cloves, and thyme.
Golden onions and green peppers form the backbone, while the reserved chicken stock gives the sauce a body that coats every grain of rice.
This is the kind of slow-cooked dish that rewards patience. Three hours from start to finish, but most of that time the pot does the work while you go about your day.
Chef Tips
- A stewing hen (not a fryer) gives the richest, most flavorful stock. The longer simmer time breaks down the tougher meat into something silky
- Remove the liver after just 10 to 15 minutes so it doesn’t turn bitter, then let the rest of the bird continue simmering
- Uncovered simmering for the final hour concentrates the sauce and deepens the spice flavors
- Traditionally served over fluffy white rice with toasted almonds and currants scattered on top
Ingredients
Directions
REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and giblets in a large kettle.
Add the bay leaves, celery and water, cover, and simmer 10-to-15 minutes; remove the liver and reserve.
Re-cover the chicken and simmer 1-to-1½ hours or until tender.
Lift the chicken from the kettle and cool, strain the stock and reserve.
In the same kettle, stir-fry the onions, green peppers and garlic in the oil 8-to-10 minutes over moderate heat until the onions are golden.
Add all remaining ingredients except the almonds and simmer, uncovered, 45 minutes, stirring now and then.
Meanwhile, skin the chicken, remove the meat from the bones, and cut in bite-sized pieces; also dice the giblets and reserved liver.
Add the chicken, giblets and liver to the kettle and simmer, uncovered, for 15 minutes.
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