Georgia Country Captain Chicken

Recipe Ingredients

8		Chicken breast halves - boned and skinned
1 cup	62g / 2.2oz	Flour
1 1/2 teaspoons	7.5ml	Salt - divided
1/2 teaspoon	2.5ml	Pepper
1 cup	237ml	Cooking oil
2		Onions - finely chopped
2		Green peppers - chopped
1		Garlic clove - minced (small)
1/2 teaspoon	2.5ml	White pepper
3 teaspoons	15ml	Curry powder
32 oz	909g	Tomatoes
1 teaspoon	5ml	Chopped parsley
1/2 teaspoon	2.5ml	Ground thyme
3 tablespoons	45ml	Currants
1/4 lb	113g / 4oz	Almonds - toasted
2 cups	320g / 11oz	Cooked rice

Recipe Instructions

In large plastic bag, mix together flour, 1 teaspoon of the salt and pepper; add chicken, one piece at a time, shaking to coat. In large fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 15 minutes or until brown on all sides. Remove chicken from pan and keep warm. In same fry pan, place onions, green pepper and garlic; stir-fry about 5 minutes, or until onion is golden brown. Add remaining 1/2 teaspoon of the salt, white pepper, curry powder, tomatoes, chopped parsley and thyme.

In large baking dish, place chicken. Pour tomato mixture over chicken (if sauce doesn't cover chicken, add a little water to fry pan to loosen pan drippings and pour over chicken). Place in 375F. oven and cook about 45 minutes or until fork can be inserted in chicken with ease. Remove chicken and place on large serving platter with hot, fluffy rice. Stir currants into tomato mixture and spoon over rice. Sprinkle chicken with almonds and serve with chutney as an accompaniment.

Source:
National Broiler Council

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