Country Captain Chicken

To make a healthy version of this classic chicken recipe from Georgia, we skinned the chicken and skipped the browning step.



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Servings: 6
Total Time: 1 hr
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Ingredients
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    2 1/2 - 3   pounds 
    meaty chicken pieces (breasts, thighs, and drumsticks)
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    1  14 1/2 ounce can 
    chunky-style stewed tomatoes
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    1/4  cup 
    snipped parsley
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    1/4  cup 
    currants or raisins
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    1   tablespoon 
    curry powder
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    1/2  teaspoon 
    instant chicken bouillon granules
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    1/2  teaspoon 
    ground mace or nutmeg
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    1/4  teaspoon 
    sugar
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    1   tablespoon 
    cornstarch
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    1   tablespoon 
    cold water
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    Hot cooked rice
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    2   tablespoons 
    toasted slivered almonds (optional)

Directions
1.
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.
2.
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.
Nutrition information
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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