Country captain (chicken and tomatoes)
5 servings
Ingredients
| Quantity | 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 |
Directions
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.