One - Pot Chicken with Spices - Southern style
I volunteered to cook after our almost week-long trip to Dayton, Ohio. Recently Barbara found a magazine titled "Southern Cast Iron", which featured this recipe. She also had just received a number of cast iron skillets from my mother as we cleaned out her kitchen. Unfortunately, the recipe I used called for a covered 12" skillet, which we did not have. Skillet yes, cover no. So I made this one-pot dish in a heavy stainless steel oven-proof skillet that I did have a cover for.
But first, what is Country Captain?
Per Wikipedia, Country Captain is a curried chicken and rice dish, which is quite popular in the Southern United States. It was first introduced to the U.S. through Charleston, Savannah, New York and Philadelphia by sea captains returning from India. It traces its origins to India cuisine and features curry.
The recipe I used is said to have been introduced by a British sea captain landing in Charleston, South Carolina in the 1700s. But Southerners have made this dish their own.
Now I have made it, and I must say, it is quite good.
(from Southern Cast Iron magazine)
3 tablespoons vegetable oil
4 bone-in skin-on chicken thighs, trimmed (about 1 1/2 pounds)
4 chicken drumsticks
2 teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 1/4 cups Carolina Gold Rice or any other white long-grain rice
2 tablespoons firmly packed light brown sugar
1 1/2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
1/8 teaspoon crushed red pepper
3 cups chicken broth
1/2 cup golden raisins
1 14.5 ounce can petite diced tomatoes, drained
2 teaspoons distilled white vinegar
3 tablespoons chopped and toasted almonds
2 tablespoons chopped fresh parsley
Preheat the oven to 350.
So there you have it. Country Captain. A one-pot Indian inspired chicken and rice dish.