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Name: Country Captain Chicken
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: not set
Ingredients: 8 Bone in chicken thighs (about 3 pounds).; Trimmed of excess skin and fat Salt and ground bla Salt and Ground black pepper; 1 teaspoon vegetable oil; 2 large onions chopped coarse; 1 medium green bell pepper stemmed, seeded, and chopped coarse; 2 medium cloves garlic minced; 1 1/2 tablespoons sweet paprika; 1 tablespoon Madras-style curry powder; 1/4 teaspoon cayenne pepper; 3 tablespoons flour; 1 1/2 cups chicken stock or canned low-sodium chicken broth; 1 (14 1/2 - ounce) can diced tomatoes; 1 bay leaf; 1/2 teaspoon dried thyme; 1/2 cup raisins; 1 ripe mango peeled. Pitted and cut into 1/4 - inch dice; 1/4 cup minced fresh parsley leaves

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INGREDIENTS

8 Bone in chicken thighs (about 3 pounds).
Trimmed of excess skin and fat Salt and ground bla ; Salt and Ground black pepper
1 teaspoon vegetable oil
2 large onions chopped coarse
1 medium green bell pepper ; stemmed, seeded, and chopped coarse
2 medium cloves garlic ; minced
1 1/2 tablespoons sweet paprika
1 tablespoon Madras-style curry powder
1/4 teaspoon cayenne pepper
3 tablespoons flour
1 1/2 cups chicken stock or canned low-sodium chicken broth
1 (14 1/2 - ounce) can diced tomatoes
1 bay leaf
1/2 teaspoon dried thyme
1/2 cup raisins
1 ripe mango peeled. Pitted and cut into 1/4 - inch dice
1/4 cup minced fresh parsley leaves

INSTRUCTIONS

1. Adjust an oven rack to the lower-middle position and heat oven to 300 degrees. Season the chicken liberally with salt and pepper to taste. Heat the oil in a large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin side down and cook, not moving them until skin is crisp and well-browned, about 5 minutes, using tongs flip the chicken and brown on the second side, about 5 minutes longer, Transfer browned chicken to a large plate. Brown remaining chicken thighs transfer them to the plate, and set aside. When the chicken has cooled, remove and discard the skin. With a spoon, remove and discard all but 1 tablespoon fat from the pan.

2. Add the onions and bell pepper to the empty Dutch oven and saute’ over medium heat until softened, 4 to 5 minutes. Stir in the garlic, paprika, curry powder, and cayenne and cook until the spices are fragrant, about 30 seconds. Stir in the flour and cook for 1 to 2 minutes. Add the stock, scraping up any browned bits stuck to the pot. Add the tomatoes, bay leaf, thyme, raisins, and mango, bring to a boil. Reduce the heat and simmer for 10 minutes. Add the chicken pieces and accumulated juices, submerging the chicken in the liquid, Return to a simmer, cover, and place the pot in the oven. (The stew can be covered and refrigerated for up the 3 days. Bring to a simmer over medium-low heat before serving.)

3. Stir in the parsley, discard the bay leaf, and adjust the seasonings. Serve Immediately, with garnishes if desired.

NOTES

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Country Captain Chicken

8 Bone in chicken thighs (about 3 pounds).
 Trimmed of excess skin and fat Salt and ground bla Salt and Ground black pepper
1 teaspoon vegetable oil
2 large onions chopped coarse
1 medium green bell pepper stemmed, seeded, and chopped coarse
2 medium cloves garlic minced
1 1/2 tablespoons sweet paprika
1 tablespoon Madras-style curry powder
1/4 teaspoon cayenne pepper
3 tablespoons flour
1 1/2 cups chicken stock or canned low-sodium chicken broth
1 (14 1/2 - ounce) can diced tomatoes
1 bay leaf
1/2 teaspoon dried thyme
1/2 cup raisins
1 ripe mango peeled. Pitted and cut into 1/4 - inch dice
1/4 cup minced fresh parsley leaves

1.  Adjust an oven rack to the lower-middle position and heat oven to 300 degrees. Season the chicken liberally with salt and pepper to taste. Heat the oil in a large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes.  Add four chicken thighs, skin side down and cook, not moving them until skin is crisp and well-browned, about 5 minutes, using tongs flip the chicken and brown on the second side, about 5 minutes longer, Transfer browned chicken to a large plate. Brown remaining chicken thighs transfer them to the plate, and set aside. When the chicken has cooled, remove and discard the skin. With a spoon, remove and discard all but 1 tablespoon fat from the pan.

2.  Add the onions and bell pepper to the empty Dutch oven and saute’ over medium heat until softened, 4 to 5 minutes. Stir in the garlic, paprika, curry powder, and cayenne and cook until the spices are fragrant, about 30 seconds. Stir in the flour and cook for 1 to 2 minutes. Add the stock, scraping up any browned bits stuck to the pot. Add the tomatoes, bay leaf, thyme, raisins, and mango, bring to a boil. Reduce the heat and simmer for 10 minutes. Add the chicken pieces and accumulated juices, submerging the chicken in the liquid, Return to a simmer, cover, and place the pot in the oven. (The stew can be covered and refrigerated for up the 3 days. Bring to a simmer over medium-low heat before serving.)

3.  Stir in the parsley, discard the bay leaf, and adjust the seasonings. Serve Immediately, with garnishes if desired.

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Country Captain Chicken on Rice
Tjlewis

Country Captain Chicken
Tjlewis

Nutrition

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Serving Size: 1 Serving (53g)
Recipe Makes: 6 Servings

Calories: 150
Calories from Fat: 83 (55%)

Amt Per Serving		% DV

	Total Fat 9.2g	12 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.7g
Cholesterol 21.7mg		7 %
Sodium 61.6mg		2 %
Potassium 199.1mg		5 %
Total Carbohydrate 18.4g		5 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 16.5g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 150

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