Monday, February 22, 2010

Country Captain

So I have finally fiddled around with a few versions of this until I came up with this:
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I like that I put extra veggies in it so that the veggies negate the bacon.

Country Captain

Ingredients

4 strips of thick cut bacon

4 skinless chicken thighs
1/4 cup flour
salt and pepper

1 bell pepper, chopped
1 onion, chopped,
2 stalks of celery chopped

4 cloves of garlic, minced
1 tablespoon curry powder

1 14.5 ounce can whole tomatoes
1 8 ounce can tomato sauce
1 14.5 ounce can of chicken broth

1 10 ounce package frozen veggies (your choice)
1/4 cup raisins

1 10 ounce package of peas

Method:

Get your big Dutch oven. Fry the bacon until it is crispy and there is a nice puddle of bacon fat that has rendered down. Fish the bacon out, try not to eat it and reserve it for later.

Take the flour and salt and pepper and combine it to make SEASONED flour. Coat your chicken with the flour. Put it in the puddle of bacon fat in the Dutch oven over medium high heat and brown on both sides. Fish the chicken out, reserve that for later. DO NOT eat the chicken at this stage, it is still raw!

Add the peppers, onion and celery to the bacon fat. Let it cook down. Season with salt and pepper. I do a pinch for every ingredient in the pot. So that would be three pinches. This will cook for about ten minutes.

I take the half raw chicken off the bone and cut it into chunks.

Add the garlic and the curry. Let that fry until it is fragrant. It took about three minutes for me. Add the three canned goods now.

Put the chunks of chicken back in the pot, add the bag of frozen veggies and the raisins. Cover until the chicken is cooked through.

Before you are ready to serve, stir the peas in. Yes, frozen. The peas will cook in the heat of the stewy goodness.

Serve with rice.

Remember that bacon you tried not to eat? Crumble it up and sprinkle it on top. I will admit, I ate some so there were only three strips to sprinkle.

Bacon nipper, thy name is Minjenah.

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