Kate's Cuisine

Sep 08 2011

Kate’s Country Captain Chicken

1/2 cup chicken broth $0.50
1/2 cup Sultana raisins $0.50
1 tablespoon curry powder $2.88
1 1/2 teaspoons Kosher salt $0.02
1/2 teaspoon freshly ground black pepper $0.01
1/2 pound slab bacon, diced $3.99
12 chicken thighs, skin-on, bone-in $9.84
1 large jalapeno pepper, seeds and ribs removed, sliced    $0.30
2 cups green bell peppers $0.90
2 medium yellow onions, diced $0.94
3 cloves garlic, peeled and sliced $0.03
1 can diced tomatoes, with juice $0.99
2 tablespoons grated fresh ginger $0.90

Total Cost    $21.80
Cost per serving $3.63

1.) Preheat oven to 350 degrees Fahrenheit.

2.) Heat the broth in a small pot over high heat and bring to a boil. Put the Sultana raisins in a small bowl and pour enough broth over them to cover; set aside. In another small bowl, combine the curry powder, salt, black pepper, and set aside.

3.) Place slab bacon pieces in a large saucepan or Dutch oven over medium-high heat. Stir the pieces occasionally until the bacon is firm and golden brown, about 5 minutes. Transfer the bacon to a small bowl with a slotted spoon and reserve.

4.) Pour out half of the fat that remains in the pan and reserve the rest in a small bowl. In batches if necessary, brown the chicken thighs over medium-high heat, making sure that you don’t overcrowd them in the pot. Brown on each side about 5 minutes, until they are golden brown. If the pan becomes too dry, add a bit of reserved bacon fat a little at a time to keep liquid in the pan. When all of the chicken has browned, remove from the pan and set aside.

5.) Making sure that there is still two teaspoons of reserved bacon fat (or olive oil if there is no bacon fat left in the pan,) add the jalapeno pepper slices and toast for about 30 seconds.

6.) Add the bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the raisins in their broth. Reduce the heat to medium-low and simmer until the tomatoes have cooked down and the sauce has thickened around the vegetables, about 8 minutes.

7.) Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and rests above the surface of the sauce. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the sauce resembles a rolling stew around the chicken thighs, about 20 minutes. Remove the foil and bake until the sauce has thickened further and the chicken skin is just beginning to crisp, about 15 more minutes.

8.) Remove from the oven and transfer chicken thighs to a large serving plate; spoon sauce generously over top and garnish with reserved bacon.

9.) Serve and enjoy!

Read the Country Captain Chicken Review here

5 responses so far

5 Responses to “Kate’s Country Captain Chicken”

  1. Steam Cleaner Guyon 08 Sep 2011 at 7:03 pm

    Thank you…

    Great blog! Thanks for posting this blog post….

  2. Marinaon 17 Sep 2011 at 7:38 pm

    You have really interesting blog, keep up posting such informative posts!

  3. Блог о путешествияхon 26 Sep 2011 at 6:48 pm

    Thx for this great information that you are sharing with us!!!

  4. wellbutrinon 30 Sep 2011 at 12:19 am

    Great post I must say. Simple but yet interesting and engaging. Keep up a good work!

  5. kateon 30 Sep 2011 at 6:37 am

    Thanks well! It’s always good to hear such great feedback, and I hope you come back to visit soon!

Trackback URI | Comments RSS

Leave a Reply