Ingredients Jump to Instructions ↓

  1. 2 3/4 cups 651ml Water

  2. 1 tablespoon 15ml Butter

  3. 1 1/2 cups 240g / 8 1/2oz White and wild rice (or long grain rice)

  4. 2/3 cup 41g / 1.4oz Flour

  5. 1 tablespoon 15ml Sweet paprika - (rounded)

  6. 4 Boneless skinless chicken breast - - (6 oz ea)

  7. 3 Boneless skinless chicken thighs

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 2 tablespoons 30ml Extra-virgin olive oil

  11. 2 tablespoons 30ml Butter

  12. 1 Green bell pepper - seeded, chopped

  13. 1 Red bell pepper - seeded, chopped

  14. 1 Onion - chopped (medium)

  15. 2 Garlic cloves

  16. 1 tablespoon 15ml Curry powder (or mild curry paste)

  17. 1 cup 237ml Chicken stock

  18. 1 Diced tomatoes in puree (or chunky style crushed tomatoes)

  19. 1/4 cup 40g / 1.4oz Golden raisins or currants

  20. 2 oz 56g Sliced almonds - lightly toasted

  21. 3 Scallions - chopped, for garnish

Instructions Jump to Ingredients ↑

  1. Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.

  2. Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in half on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

  3. Heat a large skillet over medium-high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet.

  4. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften.

  5. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through.

  6. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.


Send feedback