Ingredients with Measurements:
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 cup raisins
- 2 cups cooked white rice
- Chopped fresh parsley, for garnish
Special equipment needed:
- Large skillet with lid
- Wooden spoon or spatula
Step-by-step instructions:
1. Season the chicken thighs with salt and black pepper.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. Add the onion, green bell pepper, and garlic to the skillet. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
4. Add the curry powder, ginger, cinnamon, and allspice to the skillet. Cook, stirring constantly, for 1 minute.
5. Add the diced tomatoes, chicken broth, and raisins to the skillet. Stir to combine.
6. Return the chicken to the skillet and spoon the sauce over the top. Cover the skillet with a lid and reduce the heat to low. Simmer until the chicken is cooked through and the sauce has thickened, about 20 minutes.
7. Serve the chicken and sauce over the cooked white rice. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the chicken
Medium-low heat for simmering the chicken and sauce
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 18g
Carbohydrates: 63g
Protein: 34g
Sodium: 600mg
Fiber: 4g
Sugar: 20g
Substitutions for ingredients:
- Chicken thighs can be substituted with boneless, skinless chicken breasts.
- Raisins can be substituted with dried cranberries or chopped apricots.
Variations:
- Add chopped carrots and celery to the skillet with the onion and green bell pepper for added flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add a can of drained and rinsed chickpeas to the skillet for added protein and fiber.
Tips and tricks:
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thick, add more chicken broth to thin it out.
- For a spicier version, add a pinch of cayenne pepper to the skillet with the other spices.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and rice in a large serving dish and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Steamed or roasted vegetables, such as broccoli or carrots.
- A side salad with a vinaigrette dressing.
- Garlic bread or naan bread.
Suggested side dishes:
- Steamed or roasted vegetables, such as broccoli or carrots.
- A side salad with a vinaigrette dressing.
- Garlic bread or naan bread.
Troubleshooting advice:
- If the sauce is too thin, simmer it uncovered for a few minutes to thicken it up.
- If the chicken is not browning properly, make sure the skillet is hot enough before adding the chicken.
Food safety advice:
- Wash your hands and all surfaces and utensils that come into contact with raw chicken to prevent the spread of bacteria.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Country Captain Chicken and Rice is a classic Southern dish that originated in the coastal city of Savannah, Georgia. It is believed to have been introduced to the area by sailors who brought spices and recipes from India and the Caribbean.
Flavor profiles:
- Savory
- Spicy
- Sweet
Serving suggestions:
- Serve the chicken and rice in individual bowls or plates.
- Offer additional toppings, such as chopped nuts or shredded coconut, for added texture and flavor.
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Taste: Savory, Spicy, Tangy, Herbaceous, Sweet