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Receta 30 Minute Southern Classic: Country Captain Chicken
by Global Cookbook

30 Minute Southern Classic: Country Captain Chicken
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  Raciónes: 6

Ingredientes

  • 23/4 c. water
  • 1 Tbsp. butter
  • 11/2 c. white and wild rice
  • (or possibly long grain rice)
  • 2/3 c. flour
  • 1 Tbsp. sweet paprika - (rounded)
  • 4 piece boneless skinless chicken breast - (6 ounce ea)
  • 3 x boneless skinless chicken thighs
  • Salt to taste
  • Freshly-grnd black pepper to taste
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 2 Tbsp. butter
  • 1 x green bell pepper seeded, minced
  • 1 x red bell pepper seeded, minced
  • 1 med onion minced
  • 2 lrg garlic cloves - (to 3) smashed
  • 1 Tbsp. curry pwdr
  • (or possibly mild curry paste)
  • 1 c. chicken stock
  • 1 can diced tomatoes in puree
  • (or possibly chunky style crushed tomatoes)
  • 1/4 c. golden brown raisins or possibly currants
  • 2 ounce sliced almonds lightly toasted
  • 3 x scallions minced, for garnish

Direcciones

  1. Bring water to a boil in a medium saucepan. Add in butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 min or possibly till 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 pcs in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
  3. Heat a large skillet over medium-high heat. Add in oil to the pan. Brown chicken pcs, 3 min on each side, and remove from the skillet.
  4. Add in butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute/fry them 5 to 7 min to soften.
  5. Add in curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 min 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 minced scallions.
  7. This recipe yields 4 to 6 servings.