Country Captain Chicken


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This chicken dinner is ready in 30 minutes!

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Serving Size / Yield

4 servings


  • 4 chicken breast halves, cut into 1-inch cubes
  • 2 Tbs. vegetable oil
  • 1/3 C. onion, finely chopped
  • 1/3 C. green bell pepper, finely chopped
  • 1 clove garlic, crushed
  • curry powder, to taste
  • 1/2 tsp. dried thyme
  • 2 Tbs. flour
  • 1 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2 C. canned stewed tomatoes, including liquid
  • 3 Tbs. dried currants, optional
  • 1 C. chicken broth as needed

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Heat oil in a large skillet. Brown chicken on all sides.  Remove chicken.  Add onion, green pepper, garlic, curry powder, and thyme.  Saute until onion wilts.  Sprinkle vegetables with flour and cook for about 3 minutes.  Add tomatoes and cook until thickened.  Add chicken broth if dry.  Season with salt and pepper.  Return chicken to pan.  Cover and cook until tender, about 20 minutes.  Stir currants into sauce and cook briefly until plump.  Serve hot with rice.

Serve with: Rice with Fresh Herbs

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