Country Captain Chicken Recipe

[Reggie Philemon]

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Country Captain is a dish you'll find throughout the Lowcountry of South . cookbooks as far back as the 18th century It is, simply, chicken fried in butter or bacon.

Based on a classic Southern recipe in Charleston Receipts, first published by the Junior League of Charleston in 1950, this curried chicken dish refle.

Country Captain Recipe from Food Network. . Recipe courtesy of Matt Lee and Ted Lee . 12 chicken thighs, skin on, trimmed of excess skin and fat.

If you were not raised in the south, it is very unlikely that you have ever eaten, or even heard of, this classic country captain chicken dish.

Country Captain originated in India but has been served in the South since the earliest American colonies were founded. It was a favorite dish of General Patton.

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Directions. 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. Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Heat a large skillet over medium high heat. Add oil to the pan.. Heat a large frying pan until hot then add half of the butter and all of the chicken pieces. Fry the chicken, stirring frequently, until golden-brown on all sides, then.. 30 Jul 2018 . Ingredients. 1 kg/ 2 lbs chicken on the bone, cut into 3" pieces. 1 tbsp garlic paste. 1 tsp ginger paste. 1/2 tsp turmeric powder. 1/2 tsp freshly ground black pepper. 1/2 tsp red chili powder. Juice of 1 lime. salt to taste.. Repeat twice with remaining thighs. Add chopped parsley, onions, bell peppers, garlic, curry powder, black pepper, nutmeg, and remaining 2 tablespoons butter and 1 teaspoon salt to reserved drippings in Dutch oven; cook over medium, stirring often, until onion is tender. Stir in tomatoes and raisins.. The original recipes comes from an old edition of Joy of Cooking. Over the years Ive modified the recipe using only white meat and updating the cooking method. 976b052433

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