Ingredients with Measurements:
- 4 chicken breasts
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- Salt and pepper to taste
- Cooked rice for serving
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chicken breasts and cook until browned on both sides, about 5 minutes per side.
3. Remove the chicken from the skillet and set aside.
4. Add the onion, green bell pepper, and garlic to the skillet and cook until softened, about 5 minutes.
5. Add the curry powder, paprika, cinnamon, ginger, and cayenne pepper to the skillet and cook for 1 minute, stirring constantly.
6. Add the diced tomatoes and chicken broth to the skillet and stir to combine.
7. Return the chicken to the skillet and spoon some of the tomato mixture over the top.
8. Cover the skillet with a lid and reduce the heat to low.
9. Simmer for 20-25 minutes or until the chicken is cooked through and the sauce has thickened.
10. Season with salt and pepper to taste.
11. Serve the chicken and sauce over cooked rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for browning chicken
- Low heat for simmering chicken and sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 17g
- Protein: 42g
- Sodium: 700mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Vegetable oil can be substituted with olive oil or canola oil.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
Variations:
- Add chopped carrots and celery to the skillet for added vegetables.
- Use different spices such as turmeric, coriander, or cumin for a different flavor profile.
- Substitute the chicken with shrimp or tofu for a vegetarian option.
Tips and tricks:
- Make sure to brown the chicken well before adding it back to the skillet to ensure a crispy exterior.
- Stir the tomato mixture occasionally while simmering to prevent it from sticking to the skillet.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
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 stove over low heat until heated through.
Presentation ideas:
- Serve the chicken and sauce over a bed of cooked rice.
- Garnish with chopped fresh parsley or cilantro.
Pairings:
- Serve with a side salad or steamed vegetables for a balanced meal.
- Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Steamed broccoli or green beans
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken it up.
- If the chicken is not cooked through, continue simmering 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 Southern dish that originated in the 19th century. It is believed to have been brought to the South by British sailors who had traveled to India.
Flavor profiles:
- The dish has a spicy and savory flavor profile with hints of cinnamon and ginger.
Serving suggestions:
- Serve the chicken and sauce over cooked rice for a classic presentation.
- Garnish with fresh herbs or chopped nuts for added texture and flavor.
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