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Zip-Quick Country Captain

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 tablespoons 45ml Bacon drippings or vegetable oil

    2. 1 tablespoon 15ml Yellow onion - coarsely chopped (large)

    3. 1 tablespoon 15ml Green bell pepper - cored, seeded, (large) And coarsely chopped

    4. 1 Red bell pepper - cored, seeded, (large) And coarsely chopped

    5. 2 Garlic cloves - minced (large)

    6. 1 tablespoon 15ml Curry powder

    7. 1 teaspoon 5ml Dried marjoram - crumbled

    8. 1/2 teaspoon 2 1/2ml Dried thyme - crumbled

    9. 1/4 teaspoon 1 1/3ml Ground hot red pepper (cayenne)

    10. 3 Crushed tomatoes - (14 1/2 oz ea) - with their liquid

    11. 3 lbs 1362g / 48oz Rotisserie chicken from deli counter - cut up as for frying

    12. 2 lbs cubed cooked boneless turkey bre

    13. 1/2 cup 31g / 1.1oz Dried currants Salt - to taste Freshly-ground black pepper - to taste

    14. 1/4 cup 23g / 0.8oz Minced parsley

    15. 3 cups 480g / 16oz Al Dente Make-Ahead Rice - (see recipe), reheat

    16. 3/4 cup 69g / 2.4oz Toasted slivered almonds

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat bacon drippings in large, deep skillet over moderate heat 1 minute. Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes. Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes. Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through -- about 15 minutes. Mix in parsley, taste for salt and pepper, and adjust as needed. Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve. This recipe yields 4 to 6 servings.

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