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Country Captain (Chicken & Tomatoes)

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Submitted by Chickzilla

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

4 1.8
POUNDS KG CHICKEN
fryer
½ 118
CUP ML VEGETABLE OIL
canola
¼ 59
1 15
TABLESPOON ML BUTTER
1 1
MEDIUM MEDIUM ONIONS *
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
1 1
CLOVE CLOVE GARLIC
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
1 1
X X CURRY POWDER
to taste *
1 1
X X THYME
to taste *
28 809.2
OUNCES ML/G TOMATOES
undrained
4 115.6
OUNCES ML/G ALMONDS
slivered
½ 118
CUP ML RAISINS, SEEDLESS
or currents

Directions

COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL.

IN A SEPARATE SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC UNTIL TENDER.

STIR IN SALT, PEPPER, THYME AND CURRY POWDER.

ADD TOMATOES AND SIMMER FOR 10 MINUTES.

PLACE BROWNED CHICKEN PIECES IN A 3 QUART BAKING DISH AND POUR SAUCE OVER THE TOP.

COVER AND BAKE FOR 30 MINUTES IN A 350 DEGREE F. OVEN. SPRINKLE WITH RAISINS AND ALMONDS AND BAKE FOR 15 MINUTES LONGER.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 725g (25.6 oz)
Amount per Serving
Calories 1346 49% from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 412mg 137%
Sodium 1012mg 42%
Total Carbohydrate 11g 11%
Dietary Fiber 6g 22%
Sugars g
Protein 276g
Vitamin A 35% Vitamin C 89%
Calcium 14% Iron 42%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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