The Captain'S Chicken
A flavorful chicken dish with tender pieces simmered in a spiced tomato sauce, accented by green peppers, curry, and garnished with almonds and currants for a delightful twist.
Ingredients
- 1/4 cup vegetable oil ⓘ
- 3/4 cup chopped green pepper ⓘ
- 1 teaspoon curry powder ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- 1/2 cup currants ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1 (32 ounce) can tomatoes, drained and chopped ⓘ
- 4 pounds frying chicken, cut into serving-size pieces ⓘ
- 1 cup flour, seasoned with rice and pepper ⓘ
- 3 cups cooked rice ⓘ
- 1 1/2 cups chopped onions ⓘ
- 1 clove garlic, minced ⓘ
- 1/4 teaspoon thyme ⓘ
- 1/2 cup water ⓘ
- 32 whole roasted almonds ⓘ
Instructions
- Saute onions, garlic, green pepper, and curry powder in vegetable oil until the vegetables are tender.
- Add thyme, cayenne pepper, parsley, and chopped tomatoes to the vegetable mixture.
- Cover and simmer the vegetable mixture over low heat for 1 hour.
- Meanwhile, season the chicken pieces with salt and pepper, then dredge in seasoned flour.
- Fry the chicken pieces in deep fat heated to 375°F until just done, about 10 to 15 minutes.
- Place cooked chicken in a roasting pan, add water, and sprinkle with currants.
- Pour the simmered vegetable mixture over the chicken, cover tightly, and bake at 325°F for 1 hour.
- Garnish with roasted almonds and serve over hot cooked rice.
Tips & Substitutions
For extra depth of flavor, consider marinating the chicken pieces in the seasoned flour overnight. You can substitute the currants with raisins or dried cranberries if preferred. If you want a spicier kick, add more cayenne pepper or even some chopped jalapeños to the vegetable mixture. This dish can also be made with boneless chicken thighs for a quicker cooking time.
Serving Suggestions
Serve this dish over a bed of hot cooked rice, which soaks up the delicious sauce. It pairs beautifully with steamed vegetables or a fresh salad for a balanced meal. For a heartier option, consider serving alongside crusty bread or even a side of roasted potatoes. This dish is perfect for family gatherings or special occasions.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place in a preheated oven at 350°F until warmed through, about 20-25 minutes. Alternatively, you can microwave individual portions for 2-3 minutes, ensuring even heating.
Nutrition & Diet Analysis (per serving)
Each serving of The Captain'S Chicken contains roughly 1403 calories, with 53g protein, 255g carbohydrates, and 30g fat. It is an excellent source of vitamin C (435% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (162% of the Daily Value). Note that it is relatively high in sodium, at 800mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the vegetable mixture and chicken the day before. After frying the chicken, let it cool before assembling the dish in the roasting pan. Cover and refrigerate overnight, then bake when ready to serve. This allows the flavors to meld beautifully.
What can I use instead of vegetable oil?
You can use olive oil or canola oil as a substitute for vegetable oil in this recipe. Both will provide a similar cooking temperature and flavor. If you're looking for a healthier option, avocado oil is also a great choice due to its high smoke point.
Is there a vegetarian version of this dish?
Absolutely! You can replace the chicken with hearty vegetables like eggplant, zucchini, and mushrooms, or even chickpeas for protein. Adjust the cooking times accordingly and use vegetable broth instead of water for added flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).