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Country Captain

Makes: 6 servings
Prep 20 mins Cook 35 mins
Country Captain
  • 2 - 2 1/2  pounds  meaty chicken pieces (breasts, thighs, and drumsticks)
  • 1 14 1/2 ounce can  stewed tomatoes, undrained
  • 1/4  cup  currants or raisins
  • 2 - 3  teaspoons  curry powder
  • 1  teaspoon  instant chicken bouillon granules
  • 1/2  teaspoon  ground mace or nutmeg
  • 1/4  teaspoon  sugar
  • 1  tablespoon  cornstarch
  • 1  tablespoon  cold water
  • 3  cups  hot cooked rice
  • 2  tablespoons  snipped Italian parsley
  • 1  tablespoon  toasted slivered almonds (optional)

1. Skin chicken. In a large skillet stir together undrained tomatoes, currants or raisins, curry powder, bouillon granules, mace or nutmeg, and sugar. Place chicken in skillet. Spoon sauce over chicken. Bring mixture to boiling; reduce heat. Simmer, covered, for 35 to 45 minutes or until chicken is tender and no longer pink. Remove chicken from skillet; keep warm.

2. For sauce, skim any fat from mixture in skillet. In a small bowl stir together cornstarch and cold water; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over hot rice and chicken. Sprinkle with parsley and, if desired, almonds. Makes 6 servings.

Nutrition Facts (Country Captain)
  • Servings Per Recipe 6,
  • cal. (kcal) 277,
  • Fat, total (g) 5,
  • chol. (mg) 61,
  • sat. fat (g) 1,
  • carb. (g) 33,
  • fiber (g) 2,
  • pro. (g) 23,
  • sodium (mg) 380,
  • Percent Daily Values are based on a 2,000 calorie diet

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