Country Captain Chicken
This paprika-coated chicken browned and then simmered in a spicy tomato sauce with veggies is Rach’s version of a Southern classic. Serve with rice or rice pilaf.
- 8 pieces bone-in, skinless chicken, white or dark meat
- Salt and pepper
- 1 cup flour
- 2 teaspoons sweet or smoked paprika
- 2 tablespoons extra virgin olive oil (EVOO)
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 3-4 small ribs celery, finely chopped
- 1/2 red bell pepper, finely chopped
- 1/2 green bell pepper, finely chopped
- 3-4 cloves garlic, finely chopped
- A small handful of golden raisins, chopped
- 1/2 cup white wine or 1/2 cup additional chicken stock
- 1/2 cup chicken stock
- 1 can crushed tomatoes in puree (15 ounces)
- 1/2 tablespoon red chili powder or chili de Arbol powder (half a palmful)
- 2 tablespoons Madras (mild) curry powder (a couple of palmfuls)
- A few sprigs fresh thyme, finely chopped
- Thinly sliced scallions, for garnish
- 1/2 cup thinly sliced toasted almonds, for garnish
Wash and pat the chicken dry and season liberally with salt and pepper. Combine the flour with the paprika or smoked paprika and coat the chicken.
In a large, shallow pan with a tight-fitting lid, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the chicken to the pan and brown on both sides, 7-8 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the butter to the pan and allow it to melt, then stir in the chopped vegetables and garlic. Season with salt and pepper and cook until tender, 6-7 minutes. Then stir in the raisins to combine and add the wine to deglaze the pan. Stir in the chicken stock, tomatoes, chili powder, curry powder and thyme.
Bring the sauce to a bubble, then slide the chicken back into the pan and stir to combine. Cover tightly with the lid and let the chicken simmer over medium-low heat for 15 minutes. Meanwhile, start rice or rice pilaf as a side dish.
Serve the chicken with rice or rice pilaf, along with scallions and almonds on top for garnish.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.