Captain’s Chicken-Tricia Hull

Captain’s Chicken-Tricia Hull

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¾

    cup flour

  • ½

    teaspoon paprika

  • ¼

    teaspoon ground red pepper

  • 12

    chicken legs (or use a lesser number of breasts cut into bite sized pieces)

  • ½

    cup margarine, divided

  • 2

    tablespoons vegetable oil

  • ½

    cup chopped fresh parsley

  • 3-4

    medium green bell peppers, chopped

  • 2-3

    medium onions, chopped

  • 2

    garlic cloves, minced

  • tablespoons curry powder

  • 1

    teaspoon salt

  • 1

    teaspoon black pepper

  • ½

    teaspoon ground nutmeg

  • 2

    (14.5 oz) cans diced tomatoes, undrained

  • ½

    cup raisins

Directions

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.


Nutrition

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