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Country Captain Chicken Recipe

Country Captain Chicken Recipe

The distinctive combination of curry,  ginger, and fruit gives this classic  Southern  dish its character.

  • 2 medium-size Granny Smith apples
  • 1 small onion, finely chopped
  • 1 small green bell pepper, seeded and finely chopped
  • 3 cloves garlic, minced or pressed
  • 2 tablespoons dried currants
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 can (about 14 1/2 oz.) diced tomatoes
  • 6 small skinless, boneless chicken breast halves (about 1 3/4 lbs. total)
  • 1/2 cup chicken broth
  • 1 cup long-grain white rice
  • 1 pound large raw shrimp, shelled and deveined
  • 1/3 cup slivered almonds Salt Chopped parsley


Quarter, core, and dice unpeeled apples.

In a 4-quart or larger  electric slow cooker, combine apples, onion, bell pepper, garlic,
currants, curry powder, ginger, and red pepper; stir in tomatoes.

Rinse  chicken and pat dry; then arrange,  overlapping pieces slightly, on top  of tomato mixture.

Pour in broth.

Cover and cook at low setting until  chicken is very tender when pierced (6 to 7 hours).

Carefully lift chicken to a warm plate, cover lightly, and keep warm in  a 200 degree oven.

Stir rice into cooking liquid.

Increase cooker heat  setting to high; cover and cook, stirring once or twice, until rice is  almost tender to bite (30 to 35 minutes).

Stir in shrimp, cover and  cook until shrimp are opaque in center; cut to test (about 10 more minutes).

Meanwhile, toast almonds in a small  nonstick frying pan over medium  heat until golden brown (5 to 8 minutes), stirring occasionally.

Set  aside.

To serve, season rice mixture to taste with salt.

Mound in a warm  serving dish; arrange chicken on top.

Sprinkle with parsley and  almonds.
Makes 6 servings.

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