Country Captain Chicken



6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 470
Caloriesfromfat 10 %
Fat 5 g
Satfat 1 g
Monofat 1.5 g
Polyfat 1.7 g
Protein 33.5 g
Carbohydrate 72.3 g
Fiber 0.0 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 332 mg
Calcium 0.0 mg


3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/4 teaspoon ground red pepper
6 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
2 tablespoons reduced-calorie margarine
2 cups chopped green pepper
1 1/2 cups chopped onion
1/2 cup chopped fresh parsley
1 1/2 tablespoons curry powder
1 teaspoon pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cloves garlic, minced
1/2 cup raisins
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
4 cups water
2 cups long-grain rice, uncooked
3/4 teaspoon ground turmeric


Combine first 3 ingredients in a heavy-duty, zip-top plastic bag; add chicken. Seal bag, and shake until chicken is well coated.

Coat a Dutch oven with cooking spray; add margarine. Place over medium heat until margarine melts. Add chicken; cook until browned. Drain and pat dry. Wipe drippings from Dutch oven.

Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add green pepper and next 7 ingredients; saute 5 minutes. Add raisins, tomato, and chicken; bring to a boil. Cover, reduce heat; simmer 20 minutes or until chicken is tender.

Bring water to a boil in a medium saucepan; stir in rice and turmeric. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed.

To serve, place 1 cup rice on each plate. Spoon chicken mixture evenly over rice.