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Country captain chicken

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Ingredients/Components

salt - 1/2 1
vegetable oil - 2 Tbsp
all-purpose flour - 3/4 c
raisins - 1/2 c
paprika - 1/2 tsp
ground nutmeg - 1/2 tsp
5 oz
ground red pepper - 1/4 tsp
chopped fresh parsley - 1/2 c
cloves garlic, minced - 2 item
curry powder
hot cooked rice - 6 c
black pepper - 1/2 1
chicken legs - 12 item
butter or margarine, divided - 1/4 c
to 3 medium onions, chopped - 2 item
to 4 medium size green peppers, chopped - 3 item
Garnishes: toasted slivered almonds

How to make country captain chicken:

Garnishes: toasted slivered almonds chopped fresh parsley Combine first 3 ingredients in a heavy-duty plastic bag; set aside. Place chicken, a few pieces at a time, in bag of flour mixture, shaking to coat. Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add oil. Brown chicken on all sides in hot butter mixture. Remove pieces as they brown. Set chicken aside, reserving pan drippings. Add remaining 2 tablespoons butter, parsley and next 7 ingredients to pan drippings. Cook, stirring often, until onion is tender. Stir in tomatoes and raisins. Bring mixture to a boil; reduce heat and add chicken. Cover and simmer 15 minutes. Uncover and cook 15 additional minutes or until done. Serve over rice. Garnish if desired. Yield: 6 to 8 servings.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

3.7

Average rating: 3.7, total votes: 7

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