30 Minute Southern Classic: Country Captain Chicken

Ingredients

• 1 tablespoon butter 
• 2 tablespoons butter 
• 1 can canned tomatoes diced puree or chunky style crushed
• 1 cup chicken stock see 
• 2 large cloves garlic smashed
• 0.3 cup currants 
• 1 tablespoon mild curry paste 
• 0.7 cup flour 
• 1  bell pepper green seeded chopped
• 2 tablespoons olive oil extra-virgin
• 1 medium onion chopped
• 1  bell pepper red seeded chopped
• 6 servings salt and pepper black freshly ground
• 3  scallions chopped for garnish
• 3  chicken thighs boneless skinless
• 1 tablespoon paprika sweet
• 2.8 cups water 
• 1.5 cups rice long grain wild white
• 4 pieces each boneless skinless
• 2 ounces pouch lightly toasted sliced

Equipment

• frying pan
• sauce pan
• pot

Directions

1. Watch how to make this recipe.
2. Bring water to a boil in a medium saucepan.
3. 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.
4. Combine flour and paprika in a shallow dish. Season chicken with salt and pepper.
5. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
6. Heat a large skillet over medium high heat.
7. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet.
8. 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.
9. 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.
10. Place skillet on a trivet and serve the chicken from the pan.
11. Garnish the Country Captain's chicken with sliced almonds.
12. Transfer rice to a serving dish and garnish with chopped scallions.