Best 10 Saucy Country Captain Chicken Recipes

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Saucy Country Captain Chicken is a flavorful and versatile dish with a rich history and diverse origins. This classic Southern dish combines succulent chicken with a sumptuous sauce, creating a delectable and satisfying meal. The origins of Saucy Country Captain Chicken can be traced back to the 18th century, and the dish has since taken on various forms and interpretations across different regions. Whether you prefer a traditional recipe or a modern take on this timeless classic, there are countless ways to enjoy the delectable flavors of Saucy Country Captain Chicken.

Here are our top 10 tried and tested recipes!

THROWDOWN'S COUNTRY CAPTAIN CHICKEN



Throwdown's Country Captain Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 38

3 tablespoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground chili de arbol
1 teaspoon ground black pepper
1 tablespoon unsalted butter
1/4 cup finely diced Spanish onion
2 cups long-grain rice
1 (13-14 ounce) can unsweetened coconut milk
1 cup water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 green onions, thinly sliced
2 teaspoons canola oil
6 slices bacon, diced
2 tablespoons unsalted butter
1 tablespoon canola oil
1 1/2 cups all-purpose flour
Salt and freshly ground black pepper
8 bone-in chicken thighs, skin removed
1 medium Spanish onion, halved and thinly sliced
1 large bell pepper, halved, seeded and thinly sliced
2 cloves garlic, thinly sliced
1/2 serrano chile, finely diced
2 heaping teaspoons Mesa curry mix, recipe above
1 cup dry white wine
2 cups homemade chicken stock
1 (28-ounce) can plum tomatoes, drained well and coarsely chopped
Scant 1/4 cup currants or raisins
1 1/2 tablespoons chopped fresh thyme leaves
Honey
1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
Slivered almonds, lightly toasted and chopped
Coconut Rice with Green Onions, recipe above

Steps:

  • For the coconut rice with green onions:
  • Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.
  • Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving.
  • Preheat the oven to 325 degrees F.
  • Heat the oil in a large, high sided saute pan over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the butter and 1 tablespoon of canola to the rendered bacon fat in the pan and heat until it begins to shimmer.
  • Put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate.
  • Add the onion and bell pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by 3/4. Add the chicken stock, bring to a simmer and reduce slightly. Stir in the tomatoes, currants or raisins, thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer. Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes. Remove the lid after 35 minutes and continue to bake an additional 15 minutes.
  • Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper, and honey, to taste. Stir in the parsley. Spoon the sauce over the chicken and top with the bacon, almonds and more parsley. Serve with Coconut Rice with Green Onions.
  • Combine all the spices in a small bowl.

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.

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.

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

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

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

Categories     Chicken     Poultry     Rice     Low Fat     Kid-Friendly     Low Cal     Apple     Curry     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

2 teaspoons vegetable oil
1 onion, chopped
1 tart green apple, peeled, cored, chopped
3 garlic cloves, chopped
2 tablespoons curry powder (preferably Madres)
4 plum tomatoes, chopped
1 3/4 cups canned unsalted chicken broth
1/4 cup currants
4 boneless skinless chicken breast halves, well trimmed, cut into 1-inch pieces
Steamed rice
Chopped fresh cilantro
Toasted unsweetened coconut

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onion, apple and garlic and sauté until tender, about 10 minutes. Mix in curry and stir 1 minute. Add tomatoes, chicken broth and currents. Reduce heat to low. Cover; simmer 30 minutes to mellow flavors.
  • Add chicken and simmer until cooked through, about 10 minutes. Season to taste with salt and pepper. Ladle chicken over steamed rice. Garnish with cilantro and coconut and serve.

COUNTRY CAPTAIN CHICKEN



Country Captain Chicken image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1/4 cup flour
1 teaspoon salt
1/4 teaspoon 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 831, UnsaturatedFat 34 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 5 grams, Protein 55 grams, SaturatedFat 20 grams, Sodium 906 milligrams, Sugar 10 grams, TransFat 1 gram

COUNTRY CAPTAIN CHICKEN



Country Captain Chicken image

Enjoy a better-for-you version of this classic Southern chicken stew. From Prevention Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 13

1/4 cup sliced almonds
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/2 teaspoon salt
2 tablespoons whole grain pastry flour
1 tablespoon olive oil
1 medium onion, chopped
2 bell peppers, chopped
2 cloves garlic, finely chopped
1 tablespoon curry powder
1/2 teaspoon dried thyme
1 can (14.5 oz) organic diced tomatoes
1/4 cup dry red wine or chicken broth (from 32-oz carton)
3 tablespoons dried currants

Steps:

  • In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
  • Cut chicken breasts crosswise in half. Season with 1/4 teaspoon of the salt. Lightly coat with flour, patting off excess. In a 5-quart saucpean or Dutch oven, heat oil over medium heat. Add chicken; cook 3 minutes on each side or until lightly browned but not cooked through. Remove chicken to a plate.
  • Add onion and bell peppers to the saucepan. Cook and stir 5 minutes or until vegetables are softened. Stir in garlic, curry powder, thyme and remaining 1/4 teaspoon salt. Cook 1 minute, stirring constantly. Add tomatoes (with juice) and wine; heat to boiling. Reduce heat; simmer 5 minutes. Stir in currants.
  • Return chicken to saucepan, pushing it down into the sauce. Heat to boiling. Reduce heat and partially cover saucepan. Cook 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of chicken reads 160°F and juices run clear. Sprinkle with almonds.

Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 4 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

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

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling at the last minute.
  • Season Generously: Don't be shy with the salt and pepper! Seasoning your chicken and vegetables well will enhance the flavor of the dish.
  • Use a Dutch Oven or Large Skillet: A Dutch oven or large skillet will allow you to easily brown the chicken and vegetables in one pot. This will save you time and dishes.
  • Cook the Chicken in Batches: If you're cooking a lot of chicken, cook it in batches to avoid overcrowding the pan. This will ensure that the chicken cooks evenly.
  • Don't Overcook the Chicken: Chicken is a delicate protein that can easily be overcooked. Be careful not to cook the chicken for too long, or it will become dry and tough.
  • Add the Vegetables at the Right Time: Add the vegetables to the pot at the right time so that they cook through but still retain their鮮豔的色彩 and texture.
  • Don't Skimp on the Sauce: The sauce is what makes this dish so special. Be sure to simmer the sauce for at least 30 minutes to allow the flavors to meld.

Conclusion:

Country Captain Chicken is a classic Southern dish that is full of flavor. With its tender chicken, savory sauce, and fresh vegetables, it's a dish that the whole family will enjoy. Whether you're serving it for a weeknight meal or a special occasion, Country Captain Chicken is sure to be a hit.

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