Country Captain Chicken

Hey, y'all.

Something about dinner tonight has me talkin' with a twang.

Sorta like when you're around someone with an accent for a period of time, and before you know it you find yourself with that very same accent! 

No.  Totally normal.
Anyway, I'm fixin' to make us some Country Cap'n Chick'n, y'all.  (Traci J., how'm I doin'?)

This recipe is apparently a Southern classic, but I can't really vouch for this.  I'm not from the South (even though today's accent would suggest otherwise because I'm killin' it.)  Legend says it was brought to America by a ship's captain transporting spices from the Far East...which explains the use of curry in all it's fragrant glory.

By the way, I realize I've used curry powder a lot lately, and going forward I promise to spread out the use of this aromatic spice.  But don't skip it here.  It's a twangy chicken perfume.  What?  Trust me!

What the origin of this recipe doesn't explain is the peculiar (but somehow totally amazing) combination of peppers, onions, tomatoes, chiles, raisins, and toasted almonds that we've got here.  Did this captain need to clean out the sad remains of the galley after his long journey?  Did he then settle in Georgia, open up a diner, and call this a blue plate special?  Sure.  I'll go with that.

This one-skillet chicken dish is healthy, satisfying, and super easy to put together.  Slice up some onions and peppers, saute them with your chicken, toss in some tomatoes and some other goodies straight from your pantry, and serve it all over rice. 

Slightly peculiar, somewhat odd, very heart-warming.  Y'all come back now! 

Country Captain Chicken
Adapted from Cooking Light Magazine
Yields 4 servings

1 tbs curry  powder
1 lb skinless, boneless chicken breast, cut into 1-inch pieces
1 tbs extra virgin olive oil
2 medium onions, sliced vertically
1 medium green pepper, sliced
1 tbs minced garlic
2/3 c fat-free, low-sodium chicken broth
1/4 c raisins
2 tbs fresh thyme, chopped
1 14.5-oz can diced tomatoes with jalapeno, undrained
1/2 c sliced almonds, toasted
2 c brown rice, cooked

Combine the curry powder, salt, and pepper, and sprinkle over the chicken.

Heat the oil in a large skillet over medium-high heat.  Add the chicken to the pan, and saute 5 minutes.  Add the onion, pepper, and garlic, and saute for 3 minutes.
Add the broth, raisins, 1 tbs of the thyme, and tomatoes, and bring to a boil.  Reduce the heat, and simmer for 5 minutes.  Stir in the remaining 1 tbs thyme, and cook an additional minute.

Sprinkle with the almonds, and serve over rice.

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