Wednesday, December 15, 2010

One of my families favorites

Thought I would share a family favorite around here.We call it Captains Chicken or Southwestern Chicken,whichever you prefer.Its actually a Rachel Ray recipe called 30 Minute Southern Classic: Country Captain Chicken. Again it turned out great,and every time I make it,it seems to get easier and better.Here goes......

1 1/2 cups white and wild rice or long grain rice (I buy Uncle Bens)
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, boneless, skinless chicken breast
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
1-2 tablespoon curry powder or mild curry paste

1 can chicken stock

1 can diced tomatoes in puree or chunky style crushed tomatoes

1/4 cup golden raisins or currants, a couple of handfuls

Follow direction on box of rice,prepare and set aside.

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.

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