Captain’s Chicken-Tricia Hull
By á-1336
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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
Details
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.
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