Country Captain Chicken
Transport your taste buds to the Lowcountry with this vibrant and flavorful Country Captain Chicken recipe, a Southern classic with a delightful global twist. Bone-in, skin-on chicken thighs are coated in a spiced flour mixture featuring aromatic curry powder, then seared to golden perfection before being gently simmered in a rich tomato-based sauce. Sweet golden raisins and toasted slivered almonds add layers of sweetness and crunch, while green bell peppers and onions provide a savory backbone. Served over a bed of fluffy basmati rice and garnished with fresh cilantro, this dish offers a perfect balance of bold, comforting flavors. Perfect for cozy weeknight meals or impressing guests with its unique blend of Southern charm and Indian-inspired flair!
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 0.5 cup all-purpose flour
- 1 tablespoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 1 14.5-ounce can diced tomatoes (with juice)
- 1 cup chicken broth
- 0.5 cup golden raisins
- 0.5 cup slivered almonds
- 0.25 cup fresh cilantro, chopped
- 4 cups cooked basmati rice (for serving)
Instructions
In a shallow dish, combine flour, curry powder, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Dredge the chicken thighs in this mixture, shaking off any excess.
Heat a large skillet or Dutch oven over medium heat and add the vegetable oil. Once hot, sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook for another 4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and green bell pepper. Sauté for 5-6 minutes until softened. Add the minced garlic and cook for 1-2 minutes until fragrant.
Stir in the can of diced tomatoes (with their juice) and the chicken broth, scraping up any browned bits from the bottom of the pan. Add the golden raisins, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is tender and cooked through.
While the chicken simmers, toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.
Once the chicken is done, taste the sauce and adjust the seasoning as needed. Stir in the chopped cilantro just before serving.
Serve the Country Captain Chicken over a bed of cooked basmati rice. Garnish with toasted almonds and additional cilantro, if desired. Enjoy!
Nutrition Facts
Calories |
3742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4351 mg | 189% | |
| Total Carbohydrate | 408.5 g | 149% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 78.7 g | ||
| Protein | 166.1 g | 332% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 531 mg | 41% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 4408 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
