Thursday, May 29, 2008

Country Captain's Chicken


2/3 cup flour
1Tbsp paprika
4 boneless skinless chicken breasts
3 boneless skinless chicken thighs
2 Tbsp Olive Oil
2 Tbsp butter
1 green bell pepper chopped
1 red bell pepper chopped
1 medium onion chopped
2-3 garlic cloves minced
1 Tbsp curry powder
1 cup chicken broth
1 28oz can diced tomatoes
1/4 cup golden raisins


Combine flour and paprika in shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in half on an angle and then coat with the paprika-seasoned flour.
Heat a large skillet over medium high heat and add the olive oil. Brown the chicken pieces on each side for 3 minutes and then remove from pan. Add the butter to the skillet and then stir in peppers, onion and garlic. Season with Salt and pepper and sautee for 5-7 minutes until soft. Add the curry, tomatoes, broth and raisins to the skillet. Slide the chicken back into the pan and simmer over medium heat until chicken is cooked through about 7-10 minutes, depending on the thickness of the pieces.
Serve with rice.

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