Country Captain

By: Hannah Lee Leidy
Photo by Jonathan Boncek

recipe heading-plus-icon


Serves 4

  • 1 whole chicken, rinsed and cut into 8 pieces
  • 2 teaspoons salt, divided
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 2 tablespoons butter, divided
  • 1 cup chopped yellow onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 bay leaf
  • 2 tablespoons curry powder
  • Few sprigs fresh thyme
  • 2 garlic cloves, thinly sliced
  • 6 cups canned whole peeled tomatoes, crushed with their juices
  • 1 cup chicken stock
  • 1 tablespoon Crystal hot sauce
  • 1 tablespoon worcestershire
  • ½ tablespoon molasses
  • ½ tablespoon dark brown sugar
  • 1 teaspoon tomato paste
  • ½ cup raisins
  • 4 cups steamed white rice
  • ½ cup slivered toasted almonds for garnish
  • Salt and pepper to taste
  1. Season chicken with 1 teaspoon salt and pepper. Heat oil and 1 tablespoon butter in a large, heavy-bottomed saucepan over medium-high heat. Cook chicken in batches until lightly browned, 3 to 4 minutes per side. Transfer chicken to paper towels to drain; set aside.
  2. Add remaining tablespoon butter to saucepan along with onions, bell peppers, celery, bay leaf, curry powder, thyme and garlic. Cook mixture, stirring frequently until vegetables are soft, about 5 minutes.
  3. Add tomatoes, chicken stock, hot sauce, worcestershire, molasses, brown sugar, tomato paste, and remaining teaspoon salt. Stir to blend and reduce heat to medium. Add chicken and cook, stirring occasionally, until very tender but not falling off the bone, about 1 hour. Add raisins and cook 10 minutes longer. Serve hot over steamed white rice and garnish with slivered almonds and scallions.
  • Recipe from The Glass Onion in Charleston, South Carolina

Leave a Reply

Be the first to comment.