Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, undrained
- 1/2 cup chicken broth
- 1/2 cup raisins
- 1/2 cup slivered almonds
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed: None
Step-by-step instructions:
a. Preheat oven to 350°F.
b. Season chicken breasts with salt and pepper.
c. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
d. In the same skillet, add onion, red and green bell peppers, and garlic. Cook until vegetables are tender, about 5 minutes.
e. Add curry powder, paprika, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly.
f. Add diced tomatoes with their juice, chicken broth, raisins, and almonds. Bring to a boil, then reduce heat and simmer for 5 minutes.
g. Place chicken breasts in a baking dish and pour tomato mixture over them.
h. Cover with foil and bake for 30 minutes.
i. Remove foil and bake for an additional 10-15 minutes, until chicken is cooked through.
j. Serve over cooked rice.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 3g
Cholesterol: 100mg
Sodium: 400mg
Carbohydrates: 34g
Fiber: 5g
Sugar: 18g
Protein: 38g
Substitutions for ingredients:
- You can use bone-in chicken thighs instead of chicken breasts.
- You can use any color bell pepper you prefer.
- You can use golden raisins instead of regular raisins.
- You can use cashews instead of almonds.
Variations:
- You can add diced potatoes or sweet potatoes to the tomato mixture.
- You can add chopped fresh cilantro or parsley to the tomato mixture before serving.
- You can use coconut milk instead of chicken broth for a creamier sauce.
Tips and tricks:
- Make sure to brown the chicken well before adding it to the tomato mixture.
- If the tomato mixture is too thick, you can add more chicken broth to thin it out.
- You can make this recipe ahead of time and reheat it in the oven or on the stovetop.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or on the stovetop over low heat until heated through.
Presentation ideas:
Serve the chicken and tomato mixture over a bed of cooked rice, garnished with fresh herbs.
Garnishes:
Fresh cilantro or parsley.
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or green beans.
- Serve with a side of naan bread or pita bread.
Suggested side dishes:
Steamed vegetables, naan bread or pita bread.
Troubleshooting advice:
- If the tomato mixture is too thin, you can simmer it for a few more minutes to thicken it up.
- If the chicken is not cooked through after baking, you can return it to the oven for a few more minutes.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Country Captain Chicken is a classic Southern dish that originated in Savannah, Georgia in the 19th century. It is believed to have been brought to the United States by British sailors who had encountered similar dishes in India.
Flavor profiles:
This dish has a bold and spicy flavor, with a slightly sweet and nutty undertone from the raisins and almonds.
Serving suggestions:
This dish is perfect for a cozy weeknight dinner or a casual dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Spicy, Tangy, Herbaceous, Aromatic