Country Captain

Posted: November 3

Time: 1 hour 30 minutes

Yield: 6 servings

recipe image

Ahoy! Step aboard the flavor ship of the Country Captain! This Southern favorite features butter-browned chicken, cooked in a rich and aromatic tomato sauce. The meat falls off the bone and the onions and peppers give a satisfyingly fresh crunch to each bite! Let your taste buds set sail with this savory and spiced dinner.


• 3/4 cup all-purpose flour • 1/2 teaspoon paprika • 1/4 teaspoon cayenne pepper • 2 teaspoons kosher salt, divided • 12 chicken thighs, bone-in, skin-on • 2 tablespoons vegetable oil • 1/4 cup butter, divided • 1/2 cup flat-leaf parsley, chopped, plus more for garnish • 2 cups yellow onion, chopped (about 2 medium onions) • 3 cups green pepper, chopped (about 3 medium peppers) • 2 garlic cloves, minced • 1 1/2 tablespoons curry powder • 1 teaspoon black pepper • 1/2 teaspoon ground nutmeg • 2 (14.5-ounce) cans tomatoes, chopped and undrained • 1/2 cup raisins • 6 cups rice, cooked, for serving • slivered almonds, toasted, for garnish


Step 1

In a large plastic ziplock freezer bag, combine the cayenne, paprika, flour, and 1 teaspoon of salt.

Step 2

A few at a time, set the chicken thighs in the bag with the flour mixture, giving it a good shake to fully coat. Once they are all coated, discard the flour mixture.

Step 3

Over medium heat, heat 2 tablespoons of the butter with the oil in a large dutch oven.

Step 4

Add 4-5 chicken thighs at a time, skin side down, cooking for 6-7 minutes, until crisp and well browned on one side.

Step 5

Flip and cook for 2 minutes, or until browned on the other side.

Step 6

Move the thighs to a plate and set them aside. Reserve the drippings in the dutch oven.

Step 7

Repeat this process with the remaining thighs.

Step 8

Add the onions, chopped parsley, garlic, green peppers, black pepper, curry powder, nutmeg, 1 teaspoon salt, and the remaining 2 tablespoons of butter to the reserved drippings in the dutch oven.

Step 9

Cook over medium heat, stirring often until the onion is tender.

Step 10

Stir in the raisins and tomatoes.

Step 11

Over medium-high heat, bring the mixture to a boil. Then, reduce the heat to medium-low, and place the chicken back into the dutch oven.

Step 12

Simmer for 15 minutes, covered. Then, uncover and cook for 15 more minutes, until a thermometer inserted into the thickest part of the chicken thighs reads 165 degrees F.

Step 13

Serve the chicken and sauce over a bed of rice. Top with almonds and the extra chopped parsley!

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