Country Captain (Chicken & Tomatoes)
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
chicken
fryer |
|
| ½ | cup |
vegetable oil
canola |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
butter
|
|
| 1 | MEDIUM |
onions
|
*
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | clove |
garlic
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | x |
curry powder
to taste |
*
|
| 1 | x |
thyme
to taste |
*
|
| 28 | ounces |
tomatoes
undrained |
|
| 4 | ounces |
almonds
slivered |
|
| ½ | cup |
raisins, seedless
or currents |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
chicken
fryer |
|
| 118 | ml |
vegetable oil
canola |
|
| 59 | ml |
all-purpose flour
|
|
| 15 | ml |
butter
|
|
| 1 | MEDIUM |
onions
|
*
|
| 1 | large |
green bell peppers
chopped |
|
| 1 | clove |
garlic
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | x |
curry powder
to taste |
*
|
| 1 | x |
thyme
to taste |
*
|
| 809.2 | ml/g |
tomatoes
undrained |
|
| 115.6 | ml/g |
almonds
slivered |
|
| 118 | 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.
