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Country Captain Chicken by Evyonn James serves: 5	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Exotic delicious change of pace chicken.

Ingredients:

2 lbs

chicken legs and thighs or assorted pieces

1 Tblsp

vegatable oil

chopped onions

green pepper (cored and chopped)

3 cloves

garlic (chopped)

3 Tbl

flour

1 Tbl

paprika

1 Tbl

curry powder

1/4 tsp

cayenne (to taste)

1 1/2 cups

chicken stock

1 can (14 oz)

diced tomatoes (drained)

1/2 cup

raisins

bay (laurel) leaf

mango (peeled, pitted,chopped)

Directions:

Optional garnishes:
Mango chutney
Thinly sliced scallions (spring onions)
Chopped parsley or cilantro (coriander leaves)
Toasted slivered almonds
Chopped peanuts
Chopped pitted dates
Chopped banana
Shredded coconut

Season the chicken generously with salt and pepper. Heat the oil in a large, heavy pot (Dutch oven) over high heat and, working in batches, brown the chicken pieces on all sides. Remove to a plate and set aside. Add the onions, bell pepper, and garlic and saute for 5 minutes. Add the flour, paprika, curry powder, and cayenne and saute for 1 minute, stirring constantly. Add the chicken stock, scraping the bottom of the pot to dissolve the brown bits. Bring to a boil, reduce the heat, and simmer covered for 10 minutes. Add the tomatoes, raisins, bay leaf, and optional mango. Remove and discard the skin of the chicken and add the chicken and the accumulated juices to the pot, making sure it is submerged in the liquid. Simmer tightly covered until the chicken is done, about 30 minutes. Adjust seasoning with salt and pepper and serve garnished as desired. Serves 4 to 6.

from worldwiderecipes.com

Categories:

Main Dishes