Country Captain
Yield
8 servingsPrep
20 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hen
|
* |
| 2 | each |
bay leaves
|
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | large |
onions
chopped |
|
| 2 | large |
green chili peppers
cored, chopped |
*
|
| 2 | each |
garlic cloves
peeled and crushed |
|
| ⅓ | cup |
parsley leaves
minced |
|
| 1 | tablespoon |
curry powder
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| ¼ | teaspoon |
cloves
ground |
|
| 2 | teaspoons |
salt
|
|
| 2 | cans |
tomatoes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
hen
|
* |
| 2 | each |
bay leaves
|
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | large |
onions
chopped |
|
| 2 | large |
green chili peppers
cored, chopped |
*
|
| 2 | each |
garlic cloves
peeled and crushed |
|
| 79 | ml |
parsley leaves
minced |
|
| 15 | ml |
curry powder
|
|
| 5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 1.3 | ml |
cloves
ground |
|
| 1E+1 | ml |
salt
|
|
| 2 | cans |
tomatoes
|
*
|
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.
