Captain’s Chicken-Tricia Hull

By á-1336

Ingredients

• 3/4 cup flour
• 1/2 teaspoon paprika
• 1/4 teaspoon ground red pepper
• 12 chicken legs (or use a lesser number of breasts cut into bite sized pieces)
• 1/2 cup margarine, divided
• 2 tablespoons vegetable oil
• 1/2 cup chopped fresh parsley
• 3-4 medium green bell peppers, chopped
• 2-3 medium onions, chopped
• 2 garlic cloves, minced
• 1 1/2 tablespoons curry powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1/2 cup raisins

Preparation

Step 1

Combine first 3 ingredients in a large zip lock bag

Place chicken, a few pieces at a time, in the bag of flour mixture, shaking to coat.
Melt 2 tablespoons butter in large Dutch oven over medium heat. Add oil. Brown chicken on all sides in hot butter mixture. Remove pieces as they brown; set chicken aside, reserving pan drippings.

Add remaining 2 tablespoons of butter, parsley, and next 7 ingredients to drippings;
Saute until onion is tender. Stir in tomatoes and raisins. Bring to a boil; reduce heat and add chicken.
Cover and simmer for 30 minutes, stirring often, until chicken is done. Serve over rice.