Country Captain Soup Recipes

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LEE BROS. COUNTRY CAPTAIN



Lee Bros. Country Captain image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 18

1/2 cup chicken broth
1/2 cup dried currants or raisins
1 tablespoon curry powder
1 tablespoon garam masala
1 1/2 teaspoons kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 pound slab bacon or fatty country ham, chopped
12 chicken thighs, skin on, trimmed of excess skin and fat
1 large flavorful dried chile, such as guajillo or pasilla, split, seeds removed
2 1/3 cups peeled and sliced carrots (1/4-inch thick rounds), about 1 1/4 pound bunch weighed with tops
2 cups diced yellow bell peppers, about 2 peppers
2 cups diced yellow onions, about 2 medium onions
3 cloves garlic, unpeeled
1 (28-ounce) can crushed tomatoes, with juice
2 tablespoons grated fresh ginger
4 cups cooked white rice
2/3 cup slivered toasted almonds, chopped
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour the broth into a small saucepan and bring to a boil over high heat. Put the currants in a small bowl and pour enough broth over them to cover. Set aside. In another small bowl, combine the curry powder, garam masala, salt, and black pepper and reserve.
  • Scatter the bacon in a 4 to 6 quart enameled cast-iron pot or Dutch oven over medium-high heat. Stir the pieces around occasionally until the bacon is firm and just golden brown, about 5 minutes. With the slotted spoon, transfer the bacon to a small bowl and reserve.
  • Pour off all but 2 tablespoons of fat from the pot, reserving the excess fat in a small bowl. Brown the chicken thighs in batches over medium-high heat, taking care not to crowd them in the pot, until they are golden brown, about 5 minutes per side. Add the reserved bacon fat, 1 teaspoon at a time, if the pot becomes too dry. Remove the chicken and reserve in a medium bowl.
  • Add 2 teaspoons reserved bacon fat to the pot (if there is none left, use 2 teaspoons canola or vegetable oil). Add the chile and toast the chile in the fat, about 30 seconds per side, until very fragrant.
  • Add the carrots, bell peppers, onions, and garlic and cook until slightly softened, about 6 minutes. Add the tomatoes, spice mixture, ginger, and the currants and their broth. Reduce the heat to medium-low, and simmer until the tomatoes have cooked down to a puree and the sauce has thickened around the vegetables, about 8 minutes.
  • Nest the chicken thighs gently in the vegetable sauce so that the skin side faces up and is above the surface of the gravy. Tent the pot loosely with foil and transfer to the middle rack of the oven. Bake until the country captain resembles a roiling 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 minutes more.
  • Remove from the oven, skim any excess fat from the surface, and season to taste with salt and pepper. Discard the chile. With tongs, transfer 3 thighs to each of 4 wide, deep bowls filled with 1 cup hot white rice. Spoon the sauce over the chicken and the rice and garnish with the reserved bacon, almonds, and parsley.

COUNTRY CAPTAIN



Country Captain image

Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike. It has been a staple of Southeastern Junior League cookbooks since at least the 1950s and is found in various forms in older cookbooks as far back as the 18th century. It is, simply, chicken fried in butter or bacon fat, then stewed in the oven with tomatoes fragrant with curry and pepper and served over white Carolina rice. Made correctly, it captures exactly that moment of excitement you can feel when first arriving in the region from far away: a sense that everything really is different in the South, that it is the one last, true regional culture in the United States.

Provided by Sam Sifton

Categories     dinner, one pot, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

1/4 cup flour
Kosher salt
Freshly ground black pepper
1 teaspoon dried thyme
2 tablespoons butter
3 pounds (about 8) chicken thighs
4 slices bacon
1 medium yellow onion, diced
1 medium green pepper, seeded and diced
2 ribs celery, diced
1 tablespoon minced garlic
2 tablespoons curry powder
3 tablespoons currants
1 28-ounce can chopped tomatoes and their juices
3 tablespoons slivered almonds, toasted
Cooked white rice

Steps:

  • Heat the oven to 325 degrees.
  • Combine the flour, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper and the thyme in a bowl. In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 8 minutes. Transfer the chicken to a plate and drain off all but 1 tablespoon of the fat in the skillet.
  • Return the skillet to medium heat, add the bacon and fry until crispy. Transfer to a plate. Once cool, crumble and set aside.
  • Add the onion, pepper, celery, garlic, curry powder and 1 tablespoon of the currants to the skillet and sauté over medium-high heat until soft and fragrant, about 7 minutes. Stir in the tomatoes and their juices, bring to a boil and simmer over medium-low heat for 10 minutes. Season to taste with salt and pepper.
  • Spread 1 cup of the tomato sauce in the bottom of an ovenproof casserole large enough to hold the chicken snugly in one layer. Arrange the chicken on top. Pour the remaining sauce over and around the chicken. Cover tightly with foil and bake for 35 minutes. Remove the foil and cook for 15 minutes more.
  • Top with the crumbled bacon, remaining currants and slivered almonds. Serve with cooked rice and any condiments you wish.

Nutrition Facts : @context http, Calories 1072, UnsaturatedFat 47 grams, Carbohydrate 29 grams, Fat 78 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 23 grams, Sodium 1579 milligrams, Sugar 12 grams, TransFat 1 gram

COUNTRY CAPTAIN STEW



Country Captain Stew image

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

Yield 6 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 pound firm or extra-firm tofu, blotted and diced
1 1/2 cups chopped onion
3 to 4 cloves garlic, minced
2 cups water
1 large green bell pepper, cut into strips
4 medium potatoes, scrubbed and cut into 1/2-inch dice
One 16-ounce can salt-free diced tomatoes, undrained
2 Granny Smith apples, peeled, cored, and diced
1 to 2 teaspoons good-quality curry powder, to taste
1 to 2 teaspoons grated fresh ginger, to taste
Pinch of cayenne pepper, optional
1/2 cup dark raisins
1/2 cup finely chopped fresh cilantro or parsley
Salt and freshly ground pepper to taste
Vegan Sour Cream (page 7) for garnish, optional

Steps:

  • Heat half of the oil in a large skillet. Add the tofu dice and sauté, stirring frequently, until most sides are golden. Remove from the heat and set aside until needed.
  • Meanwhile, heat the remaining oil in a soup pot. Add the onion and garlic and sauté over medium-low heat, stirring occasionally, until the onion is golden.
  • Add the water, bell pepper, potatoes, tomatoes, apples, curry powder, ginger, and optional cayenne pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for about 20 minutes, or until the potatoes are done.
  • Stir in the sautéed tofu, raisins, and cilantro. Add a little more water if needed, but let the stew remain thick. Season with salt and pepper.
  • Cook over very low heat for another 10 to 15 minutes. Serve at once or make ahead and reheat when needed. Top each serving with a dollop of sour cream, if desired.
  • Per serving:
  • Calories: 333
  • Total fat: 14g
  • Protein: 17g
  • Fiber: 7g
  • Carbohydrate: 44g
  • Cholesterol: 0mg
  • Sodium: 25mg

SLOW-COOKER COUNTRY CAPTAIN CHICKEN



Slow-Cooker Country Captain Chicken image

Legend has it that the recipe for country captain chicken was brought to Georgia in the early 1800s by a British sea captain. Although it's traditional to serve this over rice, it's also delicious with noodles or mashed potatoes. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 8 servings.

Number Of Ingredients 14

1 large onion, chopped
1 medium sweet red pepper, chopped
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 tablespoon packed brown sugar
1/2 cup chicken broth
1/2 cup golden raisins or raisins
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice
Chopped fresh parsley, optional

Steps:

  • Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.

Nutrition Facts : Calories 298 calories, Fat 13g fat (3g saturated fat), Cholesterol 114mg cholesterol, Sodium 159mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic exchanges

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