I have to say, Rachael Ray is a gifted chef, to be able to turn this dish, with it’s complex sweet and savory flavor blend, into such an easy and quick-cooking meal. It’s a great way to turn ordinary chicken into something extraordinary and exotic. And though I’m sure that serving this dish in a nice skillet on a trivet is purely optional, I have to admit that it makes for a rather lovely presentation.
Here’s what our friends over at Food Network have said about this recipe:
This is such a great and quick meal! I first tried this probably 2 years ago and I make it for my family at least a couple times a month. It’s always a crowd pleaser and my husband even begs for it! I’ve made some substitutions – I cut out the curry and instead of raisins I use a dried cherry/white raisin blend. I think it adds a little something!
2 3/4 cups water
1 tablespoon + 2 tablespoons butter (I use Land O’Lakes)
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan (I used Pompeian.)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock (I used Swanson chicken stock.)
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted, for garnish
3 scallions, chopped, for garnish
Cook rice 20 in water with some butter, according to package directions, until tender. Turn off heat and fluff rice with a fork.
Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat in paprika seasoned flour.
Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Add chicken back into the skillet and simmer over moderate heat for a few minutes to finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.
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Quick tip: Even if you’re not a fan of raisins, don’t be afraid of using them in this dish!
Thanks to Rachael Ray at Food Network for this quick and easy country captain chicken recipe.