Country Captain Chicken
To make a healthy version of this classic chicken recipe from Georgia, we skinned the chicken and skipped the browning step.
Recipe from Better Homes and Gardens
2 1/2 - 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1 14 1/2 ounce can chunky-style stewed tomatoes
1/4 cup snipped parsley
1/4 cup currants or raisins
1 tablespoon curry powder
1/2 teaspoon instant chicken bouillon granules
1/2 teaspoon ground mace or nutmeg
1/4 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice
2 tablespoons toasted slivered almonds (optional)
Skin chicken. In a large skillet stir together undrained tomatoes, parsley, currants or raisins, curry powder, bouillon granules, mace or nutmeg, and sugar. Place chicken in skillet. Spoon tomato mixture over chicken. Bring to boiling; reduce heat. Cover and simmer for 35 to 45 minutes or until chicken is tender and no longer pink. Using a slotted spoon, remove chicken from the skillet; keep warm.
For sauce, skim fat from tomato mixture in skillet. In a small mixing bowl stir together cornstarch and cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce with rice. Sprinkle with almonds, if desired. Makes 6 servings.
Per Serving: cal. (kcal) 394, Fat, total (g) 11, chol. (mg) 86, sat. fat (g) 3, carb. (g) 40, pro. (g) 32, sodium (mg) 276, Percent Daily Values are based on a 2,000 calorie diet
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