Best Country Captain For The Slow Cooker Recipes

COUNTRY CAPTAIN FOR THE SLOW-COOKER

Steps:

• Heat oil in large skillet, season chicken and brown on both sides, about 10 minutes. Remove chicken to platter, let cool a bit, remove and discard skin. Put chicken in crockpot.
• Pour off all but 1 Tablespoon fat and cook onions and bell pepper with about 1/2 teaspoon salt until somewhat tender, about 5 minutes.
• Add broth, tomatoes and tomato paste and scrape up browned bits and cook and stir until slightly thickened and smooth, only about 3 minutes.
• Remove from heat and add chutney, garlic, curry powder, thyme, paprika and cayenne.
• Pour this mixture over chicken in crockpot.
• Cover and cook on low 5 hours.
• Stir before serving over white rice.
• Add coconut and sliced almonds on top. This is necessary for the most authentic taste of Country Captain!

CROCK POT COUNTRY CAPTAIN CHICKEN

Steps:

• Place chicken in the bottom of the crock pot, you may brown the parts if you wish.
• Heat olive oil and briefly saute garlic, onions, green bell pepper, celery and curry powder.
• Add all remaining ingredients except the almonds.
• Stir to combine then pour over the chicken.
• Cook on low setting for 6 hours or less.
• Serve over basmati rice and sprinkle with almonds.

SLOW COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat until shimmering. Add chicken and brown on both sides, about 10 minutes. Slightly cool chicken on plate, remove and discard skin, and transfer chicken to slow-cooker insert.
• Discard all but 1 tablespoon fat from skillet and return pan to medium-high heat. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Off heat, stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker insert, submerging chicken in sauce.
• Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes to thicken sauce before serving.

COUNTRY CAPTAIN CHICKEN

Steps:

• Cut chicken into 8 pieces.
• Wash pieces and pat dry.
• Coat THE CHICKEN PIECES with a mixture of the flour, salt and pepper.
• Heat the butter and oil in a large skillet; brown the chicken on all sides over medium high heat.
• Remove the chicken with a slotted spoon and add the onion, green pepper, garlic, curry powder and thyme.
• Stir over low heat to loosen the browned particles.
• Add the stewed tomatoes . . . and then return the chicken to skillet, skin side up.
• Cover and cook slowly until tender, 20 to 30 minutes.
• Stir the currants into the sauce and serve accompanied by almonds.

COUNTRY CAPTAIN CHICKEN

Steps:

• In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
• Cut chicken breasts crosswise in half. Season with 1/4 teaspoon of the salt. Lightly coat with flour, patting off excess. In a 5-quart saucpean or Dutch oven, heat oil over medium heat. Add chicken; cook 3 minutes on each side or until lightly browned but not cooked through. Remove chicken to a plate.
• Add onion and bell peppers to the saucepan. Cook and stir 5 minutes or until vegetables are softened. Stir in garlic, curry powder, thyme and remaining 1/4 teaspoon salt. Cook 1 minute, stirring constantly. Add tomatoes (with juice) and wine; heat to boiling. Reduce heat; simmer 5 minutes. Stir in currants.
• Return chicken to saucepan, pushing it down into the sauce. Heat to boiling. Reduce heat and partially cover saucepan. Cook 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of chicken reads 160°F and juices run clear. Sprinkle with almonds.

SLOW-COOKER COUNTRY CAPTAIN CHICKEN

Steps:

• Place onion, pepper and garlic in a 6-qt. slow cooker. Arrange chicken pieces over vegetables., Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook until chicken reaches 165°, about 2-1/2 hours. Serve over rice; if desired, sprinkle with parsley.