Country captain (chicken & tomatoes)

Yield: 5 Servings

Measure Ingredient
4 pounds FRYER CHICKEN
½ cup OIL (CANOLA IS BEST)
¼ cup FLOUR
1 tablespoon BUTTER
1 each MEDIUM ONION
1 each LARGE GREEN PEPPER, CHOPPED
1 each CLOVE OF GARLIC
1 teaspoon SALT
1 teaspoon PEPPER
1 x CURRY POWDER TO TASTE
1 x THYME TO TASTE
28 ounces CAN TOMATOES, UNDRAINED
4 ounces SLIVERED ALMONDS
½ cup RAISINS OR CURRENTS

COAT CHICKEN WITH FLOUR AND BROWN IN SKILLET IN HOT OIL. IN A SEPARATE SKILLET, MELT BUTTER AND SAUTE THE ONION, GREEN PEPPER AND GARLIC UNTIL TENDER. STIR IN SALT, PEPPER, THYME AND CURRY POWDER. ADD TOMATOES AND SIMMER FOR 10 MINUTES. PLACE BROWNED CHICKEN PIECES IN A 3 QUART BAKING DISH AND POUR SAUCE OVER THE TOP. COVER AND BAKE FOR 30 MINUTES IN A 350 DEGREE F. OVEN. SPRINKLE WITH RAISINS AND ALMONDS AND BAKE FOR 15 MINUTES LONGER.

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