Very easy to make and tasty. I used red snapper instead of chicken- just cooked the fish in the pan and removed before adding the onion and pepper mixture. I also used dried thyme instead of fresh. I will definitely make this again and would serve it for friends.
Country Captain Chicken
Both South Carolina and Georgia lay claim to this classic Southern chicken dish, which may have been brought to America by a ship's captain ferrying spices from the Far East. Rice is a traditional side dish. To make it fast, cook 1 (3 1/2-ounce) bag boil-in-bag rice, omitting salt and fat. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper. Top each serving with 1 tablespoon bottled mango chutney.
More From Cooking Light
- Calories: 314
- Calories from fat: 0.0%
- Fat: 11.2g
- Saturated fat: 1.4g
- Monounsaturated fat: 7g
- Polyunsaturated fat: 1.9g
- Protein: 30.5g
- Carbohydrate: 23.2g
- Fiber: 4.6g
- Cholesterol: 66mg
- Iron: 2.6mg
- Sodium: 683mg
- Calcium: 86mg
- 1 tablespoon curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound skinless, boneless chicken breast, cut into 3/4-inch pieces
- 1 1/2 tablespoons olive oil
- 2 1/2 cups vertically sliced onion (about 2 medium)
- 3/4 cup thinly sliced green bell pepper (about 1 medium)
- 2 garlic cloves, minced
- 2/3 cup fat-free, less-sodium chicken broth
- 1/4 cup dried currants
- 2 tablespoons chopped fresh thyme, divided
- 1 (14.5-ounce) can diced tomatoes with jalapeño, undrained
- 1/2 cup sliced almonds, toasted
- 1. Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
- 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.
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