Zip Quick Country Captain Recipes

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30 MINUTE SOUTHERN CLASSIC: COUNTRY CAPTAIN CHICKEN



30 Minute Southern Classic: Country Captain Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Steps:

  • Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.
  • Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.
  • Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

COUNTRY CAPTAIN



Country Captain image

The American South has long laid claim to Country Captain, but the dish's origins can be traced back to the British Raj. It's an Anglo-Indian legacy of colonials with palates newly awakened to the possibilities of spice. In this version from Rohan Kamicheril, who grew up in Bangalore, only a few seasonings are called for: turmeric, ginger-garlic paste - easy to mash up quickly or buy premade - and Kashmiri chile powder, which has a gentle heat that can be approximated with a mix of paprika and cayenne. Vinegar is the last, vital touch, its sourness twangs the nerve and startles the other flavors into focus. The recipe is simple, but it takes skill to make, and should be eaten immediately.

Provided by Ligaya Mishan

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons ginger-garlic paste (see Tip)
1/2 teaspoon ground turmeric
1 teaspoon Kashmiri chile powder or 1/2 teaspoon cayenne plus 1/2 teaspoon sweet paprika
1 tablespoon distilled white vinegar
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Neutral oil, such as grapeseed or canola, for frying
1 large onion, thinly sliced into half-moons
1 large russet potato, peeled and cut into 1/2-inch dice
Salt
Soft white bread, such as a Pullman loaf or Japanese milk bread, for serving

Steps:

  • Combine the ginger-garlic paste with the turmeric, chile powder and vinegar in a large bowl, then toss the chicken in the marinade to coat. Let the chicken rest at room temperature while cooking the vegetables to give the spices time to infuse the meat.
  • Heat an inch of oil in a medium saucepan over medium-high until it reaches 340 degrees on an instant-read thermometer. (If you don't have an instant-read thermometer, drop a nub of potato into the oil to test: If you get a fervent sizzle, the oil is hot enough.) Add the onion and fry, turning occasionally with a spider or slotted spoon, until the onion is soft and uniformly dark chestnut brown in color, 9 to 11 minutes. Scoop out the onion and let drain on a plate lined with paper towels.
  • Bring the oil back up to 340 degrees. Add the diced potato and fry, turning occasionally, until golden brown on all sides, 6 to 8 minutes. Scoop out the potatoes and let drain on a plate lined with paper towels. Season generously with salt while still hot.
  • While the potatoes cook, set a large cast-iron or other heavy skillet over high heat. When the pan is just beginning to smoke, drizzle in 2 tablespoons of oil from the saucepan and swirl to cover the bottom of the pan. Add half of the marinated chicken, making sure to leave space between the pieces. Let cook undisturbed until browned and crisp, 4 to 5 minutes, then flip and cook to brown the other sides, another 4 to 5 minutes. Scrape chicken and any accumulated juices onto a serving platter or bowl. Repeat with remaining chicken, cooking in 2 tablespoons oil from the saucepan.
  • Add the onion and potato to the dish with the chicken. Stir gently, just enough for the juices from the chicken to gloss the onion and potato. Serve immediately with the bread.

THROWDOWN'S COUNTRY CAPTAIN CHICKEN



Throwdown's Country Captain Chicken image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 38

3 tablespoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground chili de arbol
1 teaspoon ground black pepper
1 tablespoon unsalted butter
1/4 cup finely diced Spanish onion
2 cups long-grain rice
1 (13-14 ounce) can unsweetened coconut milk
1 cup water
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 green onions, thinly sliced
2 teaspoons canola oil
6 slices bacon, diced
2 tablespoons unsalted butter
1 tablespoon canola oil
1 1/2 cups all-purpose flour
Salt and freshly ground black pepper
8 bone-in chicken thighs, skin removed
1 medium Spanish onion, halved and thinly sliced
1 large bell pepper, halved, seeded and thinly sliced
2 cloves garlic, thinly sliced
1/2 serrano chile, finely diced
2 heaping teaspoons Mesa curry mix, recipe above
1 cup dry white wine
2 cups homemade chicken stock
1 (28-ounce) can plum tomatoes, drained well and coarsely chopped
Scant 1/4 cup currants or raisins
1 1/2 tablespoons chopped fresh thyme leaves
Honey
1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
Slivered almonds, lightly toasted and chopped
Coconut Rice with Green Onions, recipe above

Steps:

  • For the coconut rice with green onions:
  • Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.
  • Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving.
  • Preheat the oven to 325 degrees F.
  • Heat the oil in a large, high sided saute pan over medium-high heat. Add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Add the butter and 1 tablespoon of canola to the rendered bacon fat in the pan and heat until it begins to shimmer.
  • Put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate.
  • Add the onion and bell pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by 3/4. Add the chicken stock, bring to a simmer and reduce slightly. Stir in the tomatoes, currants or raisins, thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer. Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes. Remove the lid after 35 minutes and continue to bake an additional 15 minutes.
  • Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper, and honey, to taste. Stir in the parsley. Spoon the sauce over the chicken and top with the bacon, almonds and more parsley. Serve with Coconut Rice with Green Onions.
  • Combine all the spices in a small bowl.

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.

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