Monday, November 10, 2008

Country Captain Chicken

It's been so long since I made this recipe! I haven't been very successful with the slow cooker recipes like I used to be. I have a bunch of recipes I want to try though, so hopefully I bring it out again soon!

This recipe, like most slow cooker recipes, was nice because I could put it together and let it cook itself. It had a little more prep than some other recipes that I've made, but it was a really good dinner. It had a surprising flavor, and both Paul and I enjoyed it.

Country Captain Chicken

4 boneless skinless chicken thighs (I actually just used two boneless skinless chicken breasts cut into pieces)
2 T. flour
2 T. oil, divided
1 c. chopped green bell pepper (I just chopped up one smallish pepper)
1 large onion, chopped
1 rib celery, chopped (I actually forgot to put this in when I made it)
1 clove garlic, minced
1/4 c. chicken broth
2 c. canned crushed tomatoes
1/2 c. golden raisins*
1 1/2 t. curry powder
1 t. salt
1/4 t. paprika
1/4 t. black pepper

*Paul doesn't like raisins. But I had a feeling they wouldn't seem like raisins once they were cooked for hours and hours, and I was right. They really added to the meal, so I recommend putting these in even if you are apprehensive.

Coat chicken pieces with flour, set aside. Heat half of the oil in a large skillet over medium-high heat. Add bell pepper, onion, celery, and garlic. Cook and stir for about five minutes or until onion starts to get tender. Place vegetables in the bottom of your slow cooker. Heat remaining half of oil in the same skillet over medium-high heat. Add flour-coated chicken. Brown for five minutes on each side. Chicken will not be fully cooked, but it will finish cooking in the slow cooker. Add chicken pieces to the slow cooker. Pour broth into the still-hot skillet. Cook and stir, scraping off bits of chicken or vegetables at the bottom of the skillet. Pour into slow cooker. Add tomatoes, raisins, curry powder, salt, paprika, and black pepper. Gently stir the spices into the tomatoes to disperse them into the mixture. Cover. Cook on low for 3 hours. Serve over rice.

Like I said, this recipe had a surprising flavor. It was very interesting and yummy. I highly recommend giving it a try at least once.

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