Table Talk » Country Captain Chicken

I miss my Sunday mornings with Sheryl Julian and Julie Riven, but I'm enjoying the recipes of Adam Ried, their replacement. Adam Ried's recent recipe for Country Captain Chicken caught my eye. I've seen lots of recipes for this dish, but have never been enticed to try any of them. Ried's addition of fresh mango intrigued me.

While cooking the chicken on the bone results in deeper flavor, I wanted to decrease the cooking time, so I opted to use boneless, skinless chicken thighs. They cook quickly and most of the people I cook for prefer boneless meats and poultry. We loved the flavor of this dish. The raisins and mango in the stew and the apple garnish are the perfect complement to the heat of the curry and cayenne.

Country Captain Chicken
adapted from Boston Globe Magazine, September 30, 2007
serves 4

8 boneless, skinless chicken thighs , trimmed
salt and ground black pepper
2 teaspoons vegetable oil
2 1/2 cups chopped onion
1 cup chopped red bell pepper
1/2 cup finely chopped celery
3 cloves garlic, finely chopped
1 tablespoon sweet paprika
1 tablespoon curry powder
1/8 teaspoon cayenne
2 tablespoons all-purpose flour
1 cup chicken broth
1 14.5-ounce can canned diced tomatoes
1 teaspoon dried thyme
2 bay leaves
1/2 cup raisins
1 cup mango, chopped
6 tablespoons chopped fresh parsley
1 Granny Smith apple, julienned for garnish

Sprinkle chicken with salt and pepper. Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Place chicken pieces in the pot. Do not crowd. Brown in batches. Cook without moving until golden, about 5 minutes on each side. Transfer chicken to a large plate.

Return pot to the burner, adjust heat to medium, add the onions, bell pepper, celery, and cook, stirring frequently, until the vegetable soften, about 5 minutes. Add garlic, paprika, curry, cayenne, and 1 teaspoon salt. Cook, stirring, until fragrant, about 30 seconds.

Add the flour and cook, stirring constantly, until the mixture sticks to the bottom of the pan, about 1 minute. Add the chicken broth, increase heat to high, and using a wooden spoon, scrape the bottom of the pot until the film of browned flour and spices dissolves into and thickens the liquid, about 2 minutes. Add tomatoes, thyme, bay leaves, and raisins, stir mixture and bring to a boil.

Add the chicken and accumulated juices, push the chicken down into the sauce, return to a boil, reduce heat to low, cover the pot and simmer for 15 minutes.

Add the mango, re-cover, and continue to simmer until chicken is very tender, about 10 minutes.

Discard the bay leaves, adjust the seasoning with salt and pepper, add the parsley and stir into the mixture.

Serve with basmati rice. Garnish with julienned Granny Smith apple.

Posted October 13, 2007 5:07 PM in Recipes, Test Kitchen

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1 Comment(s)

MarcyK said… (on October 13, 2007 at 22:36 PM #)

Ooo - his recipe does sound yummy! Mangoes are in season now too. :)


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