Best 12 Country Captain Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you craving a delectable dish that combines the savory flavors of chicken with aromatic spices? If so, then look no further than country captain chicken, a Southern culinary delight that has captured the hearts of food enthusiasts for generations. This beloved dish boasts a rich history, tracing its roots back to the colonial era when trading ships sailed between India and the American South. The fusion of Indian spices and Southern cooking techniques resulted in a unique and tantalizing dish that has stood the test of time. Join us on a culinary journey as we delve into the world of country captain chicken, discovering its captivating history, exploring variations, and providing you with a selection of delectable recipes that will surely satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER COUNTRY CAPTAIN CHICKEN



Slow-Cooker Country Captain Chicken image

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 tablespoon packed brown sugar
1/2 cup chicken broth
1/2 cup golden raisins or raisins
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice
Chopped fresh parsley, optional

Steps:

  • Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges

30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN



30 Minute Southern Classic: Country Captain Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Steps:

  • Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
  • Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
  • Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

COUNTRY CAPTAIN CHICKEN



Country Captain Chicken image

Country Captain originated in India but has been served in the South since the earliest American colonies were founded. It was a favorite dish of General Patton and is included in the Army's Meals Ready to Eat in honor of the general. This recipe has been in my family for generations. -Sarah Ellen McKenney, Taylors, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4 servings.

Number Of Ingredients 17

2 pounds bone-in chicken thighs
1 pound bone-in chicken breast halves
1/4 cup all-purpose flour
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper
3 tablespoons canola oil
2 medium onions, finely chopped
2 medium green peppers, finely chopped
1 garlic clove, minced
2 teaspoons curry powder
1 can (28 ounces) diced tomatoes, undrained
1/4 cup dried currants or raisins
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
Hot cooked rice
1/4 cup slivered almonds, toasted
Additional minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Place chicken in a large bowl. Mix flour, 1 teaspoon salt and pepper; sprinkle over chicken and toss to coat. In a Dutch oven, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onions, peppers and garlic to drippings; cook and stir over low heat until tender. Increase heat to medium-high. Add curry powder; cook and stir 1 minute longer. Stir in tomatoes, currants, parsley, thyme and remaining salt. Bring to a boil. Return chicken to pan., Bake, covered, 35-45 minutes or until chicken is tender. Skim fat. Serve chicken and sauce over rice; sprinkle with almonds and, if desired, additional parsley.

Nutrition Facts :

COUNTRY CAPTAIN CHICKEN



Country Captain Chicken image

I found this recipe to be one of the best for Country Captain. I love the taste of the currants mixed with the garlic and stewed tomatoes. I've been making this for some time now, but didn't realize it's like chili . . . every region has a little twist or has a favorite dish that Mom used to make, especially in the South. Enjoy.

Provided by Hungarian Gypsy

Categories     Curries

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 -3 lbs frying chickens
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
4 tablespoons butter
2 tablespoons vegetable oil
1/3 cup finely diced onion
1/3 cup finely diced green pepper
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon dried thyme
1 (16 ounce) can stewed tomatoes, with liquid
3 tablespoons currants
toasted almond

Steps:

  • Cut chicken into 8 pieces.
  • Wash pieces and pat dry.
  • Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
  • Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
  • Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
  • Stir over low heat to loosen the browned particles.
  • Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
  • Cover and cook slowly until tender, 20 to 30 minutes.
  • Stir the currants into the sauce and serve accompanied by almonds.

COUNTRY CAPTAIN CHICKEN WITH RICE



Country Captain Chicken with Rice image

This is an easy dish to experiment with Indian cooking, assuming it is not a family tradition already. I learned it from my sous chef Robbie J. at Keswick Hall.

Provided by Mario Brown

Categories     World Cuisine Recipes     Asian     Indian

Time 2h15m

Yield 8

Number Of Ingredients 18

1 whole whole chicken, cut into 8 pieces
1 teaspoon ground thyme
kosher salt and freshly ground black pepper to taste
¼ cup canola oil
6 slices applewood smoked bacon, chopped
1 large yellow onion, diced small
3 ribs celery, chopped
2 green bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes, drained and chopped, liquid reserved
¼ cup dried currants, plus more for garnish
¼ cup golden raisins, or to taste
3 tablespoons Madras curry powder
2 tablespoons unsalted butter
2 bay leaves
2 cups cooked basmati rice
2 tablespoons peanuts, or to taste
2 tablespoons chopped fresh parsley

Steps:

  • Season chicken with thyme, kosher salt, and black pepper.
  • Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.
  • Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.
  • Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
  • Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  • Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.

Nutrition Facts : Calories 782.6 calories, Carbohydrate 28.9 g, Cholesterol 105.7 mg, Fat 62 g, Fiber 3.9 g, Protein 28.2 g, SaturatedFat 16.9 g, Sodium 471.1 mg, Sugar 10.5 g

COUNTRY CAPTAIN CHICKEN



Country Captain Chicken image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1/4 cup flour
1 teaspoon salt
1/4 cup freshly ground black pepper
1 broiler chicken, about 3 1/2 pounds, cut into 12 pieces
1/4 cup butter
1 medium-size onion, diced
1 medium-size green pepper, cored, seeded and diced
1 clove garlic, peeled and crushed
1 1/2 teaspoons curry powder
1/2 teaspoon dried thyme
1 16-ounce can stewed tomatoes
3 tablespoons currants
1/3 cup blanched toasted almonds

Steps:

  • Combine flour, salt and pepper in a large bowl. Coat chicken pieces with flour and place on waxed paper. In a large skillet over medium heat melt butter, then add chicken and cook until evenly browned. Remove with slotted spoon and set aside.
  • Preheat oven to 350 degrees.
  • Reduce skillet heat to low. Add onion, green pepper, garlic, curry powder and thyme to skillet. Scrape bits from bottom of pan. Add tomatoes, and return chicken to skillet.
  • Bake uncovered for 25 minutes, then add currants and cook 5 minutes more, or until chicken is cooked. If sauce gets too thick, thin with 1/4 cup of water. Serve with almonds and steamed rice.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 34 grams, Carbohydrate 27 grams, Fat 58 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 20 grams, Sodium 907 milligrams, Sugar 10 grams, TransFat 1 gram

SLOW COOKER COUNTRY CAPTAIN CHICKEN



Slow Cooker Country Captain Chicken image

Cook's Country. Basic curry powder turns bitter after six hours in a slow cooker, so stick with Madras curry powder. By tradition, this dish can be garnished with any or all of the following: sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced banana. Steamed long-grain rice is a must.

Provided by Brookelynne26

Categories     One Dish Meal

Time 6h

Yield 8 serving(s)

Number Of Ingredients 13

8 bone-in skin-on chicken thighs, excess fat trimmed (about 4 pounds)
1 tablespoon vegetable oil
2 onions, chopped coarse
1 green bell pepper, seeded and chopped coarse
1 cup low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
5 tablespoons tomato paste
9 ounces jar chutney, such as Major Grey's
4 garlic cloves, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper

Steps:

  • Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
  • Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
  • Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.

Nutrition Facts : Calories 263.4, Fat 16.7, SaturatedFat 4.5, Cholesterol 79, Sodium 273.8, Carbohydrate 10.8, Fiber 2.6, Sugar 4.8, Protein 18.4

SAUCY COUNTRY CAPTAIN CHICKEN



Saucy Country Captain Chicken image

A tomato based chicken stew. Serve with rice for an easy, healthy meal. It's really delicious and almost hard to stop eating! Because my father wouldn't eat this, it was served only when he was out of town. I've updated it with fresh mushrooms, in lieu of canned, better curry mixes, and serve it with basmati or jasmine brown rice. Add zucchini, broccoli or cauliflower for added health. Hope you enjoy it as much as I have over the years. It's one of my comfort foods.

Provided by Kirby

Categories     Stew

Time 1h15m

Yield 1 medium stew pot, 6-8 serving(s)

Number Of Ingredients 12

1 whole chicken, cut in 1/8ths
2 -4 tablespoons vegetable oil, for browning chicken
2 -3 garlic cloves
1 yellow onion, diced
1 (8 ounce) container fresh mushrooms, sliced
1 (20 ounce) can diced tomatoes
1 cup hot water
1 teaspoon salt
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon curry, blend
black pepper

Steps:

  • Flour and brown chicken in pot. (Remove skins before hand if you prefer.).
  • Remove chicken and set aside on a platter.
  • Sautee garlic, onion and mushrooms in same pot until onion is translucent. No need to add more oil.
  • Add spices, then wet ingredients, then browned chicken.
  • Simmer 45 minutes, or until chicken is completely cooked through.
  • Per your preference, serve chicken whole over rice, or remove meat from bones, and add back into stew.
  • Cooking with the bones in adds a lot of flavor.

Nutrition Facts : Calories 564.9, Fat 40.2, SaturatedFat 10.7, Cholesterol 162.6, Sodium 747.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 40.4

GEORGIA COUNTRY CAPTAIN CHICKEN



Georgia Country Captain Chicken image

Make and share this Georgia Country Captain Chicken recipe from Food.com.

Provided by Steve P.

Categories     Curries

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 16

8 boneless skinless chicken breast halves
1 cup flour
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup cooking oil
2 onions, finely chopped
2 green peppers, chopped
1 clove garlic, minced
1/2 teaspoon white pepper
3 teaspoons curry powder
32 ounces tomatoes
1 teaspoon chopped parsley
1/2 teaspoon ground thyme
3 tablespoons currants
1/4 lb almonds, toasted
2 cups cooked rice

Steps:

  • In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat.
  • In large fry pan, place oil and heat to medium temperature.
  • Add chicken and cook, turning, about 15 minutes or until brown on all sides.
  • Remove chicken from pan and keep warm.
  • In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown.
  • Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.
  • In large baking dish, place chicken.
  • Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken).
  • Place in 375F.
  • oven and cook about 45 minutes or until fork can be inserted in chicken with ease.
  • Remove chicken and place on large serving platter with hot, fluffy rice.
  • Stir currants into tomato mixture and spoon over rice.
  • Sprinkle chicken with almonds and serve with chutney as an accompaniment.

PRESSURE COOKER COUNTRY CAPTAIN CHICKEN



Pressure Cooker Country Captain Chicken image

Categories     Chicken     Soup/Stew     Dinner

Number Of Ingredients 14

1 head Onion, large chopped
1 head Sweet Red Pepper, medium, chopped
2 cloves Garlic, minced
3 pounds Chicken, skinless thighs
1/2 cup Chicken Broth
1 tablespoon Brown Sugar
1 tablespoon Curry Powder
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
1 teaspoon Dried Thyme
1 can Diced Tomatoes, 14-1/2 oz undrained
1/2 cup Golden Raisins
1 batch Hot cooked rice
1/4 cup Fresh Parsley

Steps:

  • Place onion, red pepper and garlic in a 6-qt electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure release valve. Adjust to pressure cook on high for 6 minutes

PRESSURE-COOKER COUNTRY CAPTAIN CHICKEN



Pressure-Cooker Country Captain Chicken image

Whether it was brought by a British sailor or not, the recipe for Country Captain Chicken has been around Georgia since the 1800s. Traditionally served over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup golden raisins or raisins
Hot cooked rice
Chopped fresh parsley, optional

Steps:

  • Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

COUNTRY CAPTAIN CHICKEN



COUNTRY CAPTAIN CHICKEN image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 16

1 3-4 pound chicken, cut into 8 pieces
1 teaspoon thyme
Kosher salt and ground pepper
1/4 cut canola oil
6 slices bacon, chopped
4 garlic cloves, finely chopped
3 ribs celery chopped
2 green peppers, cored, seeded and chopped
1 large yellow onion, chopped
1 28 ounce can whole peeled tomatoes, chopped (3/4 cup of juice reserved)
3 tablespoons curry powder
2 tablespoons butter
1/2 cup currants, plus more for garnish
2 bay leaves
2 cups steamed shite rice, for serving
Peanuts for garnish.

Steps:

  • 1. Season chicken with thyme, salt, and pepper. Heat oil in a 5 quart dutch oven over high. Add chicken, skin side down, and cook, turning once, until golden, about 12 minutes. Using tongs, transfer chicken to a plate and set aside. 2. Discard oil and return dutch oven to medium heat. Add bacon and cook, stirring until crisp, 7 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate, set aside. 3. Add the garlic, celery, peppers, and onions to the dutch oven and cook, stirring until soft, about 10 minutes. Add tomatoes and their juice and cook stirring often until the juice thickens, about 10 minutes. 4. Stir in the curry, butter, currants and bay leaves and season with salt and pepper. Reduce heat to medium-low, cover and simmer, stirring until thickens into a chunky sauce, about 30 minutes. 5. Heat oven to 325 degrees. Add the reserved chicken to the dutch oven, nestling it into the thick curry sauce, spoon some of the sauce over the chicken. Cover and cook until chicken is very tender, about 1 hour and 15 minutes. 6. Spoon sauce over chicken, serve with rice and garnish with currants and peanuts.

Tips:

  • Use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the chicken from sticking.
  • Brown the chicken in batches. This will help to develop flavor and prevent the chicken from steaming.
  • Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
  • Use a good-quality tomato sauce. This will make a big difference in the flavor of the dish.
  • Add the spices and herbs to taste. You can adjust the amount of spices and herbs to your liking.
  • Serve the chicken with rice, mashed potatoes, or another side dish.

Conclusion:

Country Captain Chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken, and it can also be made with fresh chicken breasts. The dish is full of flavor, and it is sure to be a hit with your family and friends.

Related Topics