Country Captain Chicken


Makes 4 servings


4 boneless skinless chicken thighs
2 tablespoons all-purpose flour
2 tablespoons vegetable oil, divided
1 cup chopped green bell pepper
1 large onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
1/4 cup chicken broth
2 cups canned crushed tomatoes or diced fresh tomatoes
1/2 cup golden raisins
1-1/2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
2 cups hot cooked rice


  1. Coat chicken with flour; set aside. Heat 1 tablespoon oil in large skillet over medium-high heat until hot. Add bell pepper, onion, celery and garlic. Cook and stir 5 minutes or until vegetables are tender. Place vegetables in slow cooker.
  2. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add chicken; cook 5 minutes per side or until browned. Place chicken in slow cooker.
  3. Pour broth into skillet. Cook and stir over medium-high heat, scraping up any browned bits from bottom of skillet. Pour liquid into slow cooker. Add tomatoes, raisins, curry powder, salt, paprika and black pepper. Cover; cook on LOW 3 hours. Serve chicken with sauce over rice.



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