Ahoy! Step aboard the flavor ship of the Country Captain! This Southern favorite features butter-browned chicken, cooked in a rich and aromatic tomato sauce. The meat falls off the bone and the onions and peppers give a satisfyingly fresh crunch to each bite! Let your taste buds set sail with this savory and spiced dinner.
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons kosher salt, divided
- 12 chicken thighs, bone-in, skin-on
- 2 tablespoons vegetable oil
- 1/4 cup butter, divided
- 1/2 cup flat-leaf parsley, chopped, plus more for garnish
- 2 cups yellow onion, chopped (about 2 medium onions)
- 3 cups green pepper, chopped (about 3 medium peppers)
- 2 garlic cloves, minced
- 1 1/2 tablespoons curry powder
- 1 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 2 (14.5-ounce) cans tomatoes, chopped and undrained
- 1/2 cup raisins
- 6 cups rice, cooked, for serving
- slivered almonds, toasted, for garnish
Directions
Step 1 –In a large plastic ziplock freezer bag, combine the cayenne, paprika, flour, and 1 teaspoon of salt.
Step 2 –A few at a time, set the chicken thighs in the bag with the flour mixture, giving it a good shake to fully coat. Once they are all coated, discard the flour mixture.
Step 3 –Over medium heat, heat 2 tablespoons of the butter with the oil in a large dutch oven.
Step 4 –Add 4-5 chicken thighs at a time, skin side down, cooking for 6-7 minutes, until crisp and well browned on one side.
Step 5 –Flip and cook for 2 minutes, or until browned on the other side.
Step 6 –Move the thighs to a plate and set them aside. Reserve the drippings in the dutch oven.
Step 7 –Repeat this process with the remaining thighs.
Step 8 –Add the onions, chopped parsley, garlic, green peppers, black pepper, curry powder, nutmeg, 1 teaspoon salt, and the remaining 2 tablespoons of butter to the reserved drippings in the dutch oven.
Step 9 –Cook over medium heat, stirring until the onion is tender.
Step 10 –Stir in the raisins and tomatoes.
Step 11 –Over medium-high heat, bring the mixture to a boil. Then, reduce the heat to medium-low, and place the chicken back into the dutch oven.
Step 12 –Simmer for 15 minutes, covered. Then, uncover and cook for 15 more minutes, until a thermometer inserted into the thickest part of the chicken thighs reads 165 degrees F.
Step 13 –Serve the chicken and sauce over a bed of rice. Top with almonds and the extra chopped parsley!
