Classic Country Captain Chicken Stew

Country Captain
Country Captain Chicken Stew. Luca Trovato/Photodisc/Getty Images
  • 85 mins
  • Prep: 15 mins,
  • Cook: 70 mins
  • Yield: 4 Servings

With its curry flavors, you wouldn't think this dish was Southern, but it is! Country captain originated in Georgia, possibly Savannah, which was a major port for the spice trade. According to The Encyclopedia of American Food & Drink, Eliza Leslie (a mid-nineteenth century cookbook author) claimed the dish got its name from a British army officer who brought the recipe back from India.

The ingredients in this country captain chicken recipe include raisins, curry, bacon, chopped tomatoes, almonds, and green bell pepper. Serve this delicious chicken stew over mounds of hot boiled rice.

The recipe calls for a cut up chicken, but boneless or bone-in chicken thighs or whole legs would be excellent as well.

What You'll Need

  • 1 broiler chicken, about 3 pounds, cut in parts
  • 4 strips bacon
  • 1 teaspoon salt, divided, plus more, as needed, to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups fresh tomatoes, chopped, or 1 can (14.5 ounces) good quality diced tomatoes
  • 2 teaspoons Madras curry powder
  • 1/2 teaspoon dried thyme leaves
  • 1 cup chicken broth, hot, preferably low sodium
  • 1/2 cup currants or raisins
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup slivered toasted almonds*

How to Make It

In a Dutch oven or sauté pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside.

Add chicken parts to the pan; cook, turning frequently, for about 15 minutes,or until browned on all sides. Sprinkle the chicken with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm.

To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes.

Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil; reduce heat to low, cover, ​and simmer for about 10 minutes.

Place the currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.

Return chicken to the pan; cover and cook for 20 minutes. Add the currants or raisins and chicken broth to the pan; cover and cook for another 10 minutes or until the chicken pieces are fully cooked.

Sprinkle with parsley, crumbled bacon and toasted almonds.

Serve the chicken on rice.

Serves 4.

*Toast the slivered almonds in a dry skillet over medium heat, stirring constantly until they are browned and aromatic.

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