Country Captain Chicken

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            FOOD FUNNY
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Thanks to Janet in Iowa for this one:

I love the outdoors, and because of my passion for hunting and
fishing, my family eats a considerable amount of wild game. So much,
in fact, that one evening as I set a platter of broiled venison steaks
on the dinner table, my ten-year-old daughter looked up and said,
"Boy, it sure would be nice if pizzas lived in the woods."

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            TODAY'S RECIPE
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Legend has it that this dish was brought to Savannah, Georgia by a sea
captain who had run across it in his travels to the East Indies. It has
since become a Southern classic, and was one of FDR's favorite dishes.

Country Captain Kitchen

2-3 lbs (900-1350 g) chicken thighs or assorted pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
2 onions, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 Tbs (15 ml) curry powder
1/4 tsp (1 ml) cayenne pepper, or to taste
1 1/2 cups (375 ml) chicken stock
1 can (14 1/2 oz, 411 g) diced tomatoes, drained
1/2 cup (125 ml) raisins
1 bay (laurel) leaf
1 mango, peeled, pitted, and chopped (optional)

Optional garnishes:
Mango chutney
Thinly sliced scallions (spring onions)
Chopped parsley or cilantro (coriander leaves)
Toasted slivered almonds
Chopped peanuts
Chopped pitted dates
Chopped banana
Shredded coconut

Season the chicken generously with salt and pepper. Heat the oil in a
large, heavy pot (Dutch oven) over high heat and, working in batches,
brown the chicken pieces on all sides. Remove to a plate and set
aside. Add the onions, bell pepper, and garlic and saute for 5
minutes. Add the flour, paprika, curry powder, and cayenne and saute
for 1 minute, stirring constantly. Add the chicken stock, scraping
the bottom of the pot to dissolve the brown bits. Bring to a boil,
reduce the heat, and simmer covered for 10 minutes. Add the tomatoes,
raisins, bay leaf, and optional mango. Remove and discard the skin of
the chicken and add the chicken and the accumulated juices to the pot,
making sure it is submerged in the liquid. Simmer tightly covered
until the chicken is done, about 30 minutes. Adjust seasoning with
salt and pepper and serve garnished as desired. Serves 4 to 6.
Received on Tue Dec 7 05:22:26 2004