Ingredients with Measurements:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 2 cups cooked white rice
Special equipment needed:
- Large skillet
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a shallow dish, combine flour, salt, and black pepper. Dredge chicken pieces in flour mixture, shaking off excess.
3. In a large skillet, heat vegetable oil over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
4. In the same skillet, add onion, green bell pepper, and garlic. Cook until vegetables are tender, about 5 minutes.
5. Add curry powder, ground ginger, ground cinnamon, and ground cloves to skillet. Cook for 1 minute, stirring constantly.
6. Add diced tomatoes, chicken broth, raisins, and slivered almonds to skillet. Bring to a boil, then reduce heat and simmer for 10 minutes.
7. Add chicken back to skillet and stir to combine with sauce.
8. Transfer chicken mixture to a 9x13 inch baking dish. Cover with foil and bake for 30 minutes.
9. Remove foil and bake for an additional 15 minutes, or until chicken is cooked through and casserole is hot and bubbly.
10. Serve over cooked white rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour
Temperature:
- Preheat oven to 350°F.
Serving size:
- Serves 6
Nutritional information:
- Calories: 540
- Fat: 26g
- Carbohydrates: 47g
- Protein: 31g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts.
- Raisins can be substituted with dried cranberries or chopped apricots.
- Slivered almonds can be substituted with chopped cashews or peanuts.
Variations:
- Add diced potatoes or sweet potatoes to the casserole for a heartier meal.
- Use shrimp instead of chicken for a seafood twist.
- Add chopped carrots and celery to the vegetable mixture for added nutrition.
Tips and tricks:
- Make sure to shake off excess flour from chicken before cooking to prevent clumping in the sauce.
- Toast slivered almonds in a dry skillet before adding to casserole for added flavor.
- Use a Dutch oven instead of a skillet for a one-pot meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve casserole in individual bowls with a scoop of rice on top.
- Garnish with chopped cilantro or parsley.
Garnishes:
- Chopped cilantro or parsley.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Steamed broccoli
- Roasted carrots
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the casserole is too dry, add more diced tomatoes or chicken broth.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Country Captain is a classic Southern dish that originated in the Lowcountry of South Carolina in the 18th century. It is believed to have been brought over by British sea captains who traveled to the region.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve over cooked white rice.
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