Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 slices bacon, chopped
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large skillet
- Tongs
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a shallow dish, combine flour, salt, and black pepper. Dredge chicken in flour mixture, shaking off excess.
2. In a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside.
3. Add chicken to the bacon drippings in the skillet. Cook for 5-7 minutes per side or until browned and cooked through. Remove chicken from skillet and keep warm.
4. Add onion, green bell pepper, and garlic to the skillet. Cook until vegetables are tender, stirring occasionally.
5. Add curry powder, ground ginger, and cayenne pepper to the skillet. Cook and stir for 1-2 minutes or until fragrant.
6. Add diced tomatoes, chicken broth, raisins, and slivered almonds to the skillet. Bring to a boil, then reduce heat and simmer for 5-10 minutes or until sauce is slightly thickened.
7. Return chicken to the skillet and spoon sauce over chicken. Cover and simmer for 5-10 minutes or until chicken is heated through.
8. Sprinkle bacon and chopped parsley over chicken before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet should be heated to medium heat.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 438
- Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 123mg
- Sodium: 1038mg
- Carbohydrates: 28g
- Fiber: 4g
- Sugar: 12g
- Protein: 46g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Raisins can be substituted with dried cranberries or currants.
- Slivered almonds can be substituted with chopped cashews or peanuts.
Variations:
- Add diced potatoes or sweet potatoes to the skillet for a heartier dish.
- Use shrimp instead of chicken for a seafood twist on this classic dish.
- Substitute the bacon with diced ham or smoked sausage.
Tips and tricks:
- To prevent the chicken from sticking to the skillet, make sure the skillet is well-oiled before adding the chicken.
- If the sauce is too thick, add more chicken broth or water to thin it out.
- Serve with rice or crusty bread to soak up the delicious sauce.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a bed of rice with a sprinkle of chopped parsley on top.
Garnishes:
- Sprinkle chopped parsley or sliced green onions on top of the chicken.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted sweet potatoes
- Garlic green beans
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it up.
- If the chicken is not cooked through, return it to the skillet and cook for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Country Captain Chicken is a classic Southern dish that originated in the coastal regions of Georgia and South Carolina in the 19th century. It is believed to have been inspired by Indian curries brought over by British sailors.
Flavor profiles:
- This dish is savory and slightly spicy, with a hint of sweetness from the raisins.
Serving suggestions:
- Serve with a glass of red wine or a cold beer.
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