Best-Ever Country Captain Chicken
- Total Time
- 0:38
- Prep
- 0:08
- Cook
- 0:30
- Serves
- 4
- Difficulty
- Easy
Toasting almonds enhances their flavor and texture. See our notes to see how.
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canola oil2 tsp
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uncooked boneless skinless chicken breast(s)1 ¼ pound(s), cut into 1-inch pieces
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uncooked onion(s)1 large, chopped
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fresh apple(s)1 medium, peeled, cored, and diced
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uncooked bell pepper(s)1 item(s), medium, green, chopped
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garlic clove(s)3 tsp, minced
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ginger root1 Tbsp, fresh, peeled and minced
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curry powder1 Tbsp, Madras variety
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ground cinnamon¼ tsp
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table salt¼ tsp
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canned diced tomatoes14 ½ oz
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reduced-sodium chicken broth1 cup(s)
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raisins¼ cup(s)
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slivered almonds1 Tbsp, or sliced almonds, toasted
- Heat 1 teaspoon of the oil in a nonstick Dutch oven or large pot over medium-high heat. Add the chicken and cook, turning occasionally, until browned, about 6 minutes. Transfer to a plate.
- Add the remaining 1 teaspoon oil to the Dutch oven and reduce the heat to medium. Add the onion, apple, bell pepper, garlic, and ginger; cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the curry powder, cinnamon, and salt; cook, stirring, 1 minute longer.
- Return the chicken to the Dutch oven along with the tomatoes, broth, and raisins; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the flavors are blended, about 15 minutes. Serve sprinkled with the almonds. Yields about 1 1⁄2 cups stew per serving.