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Chicken Country Captain Recipe

Chicken Country Captain Recipe

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Ingredients

Count

Nutrition

386

Calories

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Ingredients:

Serving

3 quarts water
1 tbsp chopped fresh parsley
1 tbsp chopped fresh or 1 tsp dried thyme
1 tbsp chopped fresh or 1 tsp dried oregano
3 celery stalks , cut into 3-inch pieces
2 carrots , cut into 3-inch pieces
1 (3 1/2-lb) chicken
1 large unpeeled onion, quartered
2 bay leaves
1 1/2 tsp coriander seeds
1 tsp cumin seeds
1 tsp crushed red pepper
1 tsp ground turmeric
1/2 tsp black peppercorns
1/4 tsp ground ginger
6 whole cloves
1 (3-inch) cinnamon stick, broken
1 bay leaf, crumbled
remaining ingredients
1 tbsp olive oil
3 cups chopped onion
2 1/2 cups chopped green bell pepper
2 garlic cloves, minced
1 (28-oz) can diced tomatoes, undrained
1/2 cup currants
1/2 tsp salt
1 1/2 cups uncooked long-grain rice
1/2 cup slivered almonds, toasted

Directions:

To prepare chicken, combine first 9 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Remove from heat. Remove chicken from broth; place chicken in a bowl, and chill 15 minutes. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with two forks; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth overnight. Skim solidified fat from surface; discard. Reserve 4 1/2 cups broth. Refrigerate remaining broth for another use.
To prepare curry powder, cook coriander and cumin seeds in a small skillet over medium heat 3 minutes or until toasted. Place seeds, red pepper, and next 6 ingredients (red pepper through bay leaf) in a spice or coffee grinder; process until finely ground.
Heat oil in a large Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 10 minutes. Combine curry powder and tomatoes in a blender or food processor; process until smooth. Add tomato mixture and 1 1/2 cups reserved broth to pan; bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally. Stir in chicken and currants; cook until thoroughly heated.
Bring 3 cups reserved broth and salt to a boil in a saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Serve chicken mixture over rice; sprinkle with almonds.
NOTE: Store leftover broth in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	385.61 Kcal (1614 kJ)
Calories from fat	148.09 Kcal
		% Daily Value*
Total Fat	16.45g	25%
Cholesterol	51.15mg	17%
Sodium	235.91mg	10%
Potassium	590.86mg	13%
Total Carbs	42.99g	14%
Sugars	8.07g	32%
Dietary Fiber	6.32g	25%
Protein	16.39g	33%
Vitamin C	73.1mg	122%
Vitamin A	1.6mg	54%
Iron	27.3mg	151%
Calcium	125.8mg	13%

Amount Per 100 g
Calories	58.14 Kcal (243 kJ)
Calories from fat	22.33 Kcal
		% Daily Value*
Total Fat	2.48g	25%
Cholesterol	7.71mg	17%
Sodium	35.57mg	10%
Potassium	89.08mg	13%
Total Carbs	6.48g	14%
Sugars	1.22g	32%
Dietary Fiber	0.95g	25%
Protein	2.47g	33%
Vitamin C	11mg	122%
Vitamin A	0.2mg	54%
Iron	4.1mg	151%
Calcium	19mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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