Best-ever Country Captain chicken
2
Points®
Total time: 38 min • Prep: 8 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Comforting and exotic, this spicy chicken stew that includes warm spices, aromatic, vegetables and fruit. It is cooked low and slow in a covered pot on the stovetop. It is served over rice with a sprinkling of toasted nuts for crunch. Toasting the nuts enhances their flavor and texture. Place the slivered almonds in a small heavy skillet and set the skillet over medium heat. Cook, shaking the pan frequently until the nuts are lightly browned, about 5 minutes. Immediately transfer the almonds to a plate to cool or they will continue to brown. This dish is delicious the reheated, so consider yourself lucky if you have leftovers.
Ingredients
Canola oil
2 tsp
Uncooked skinless boneless chicken breast
1¼ pound(s), cut into 1-inch pieces
Onion
1 large, chopped
Apple
1 medium, peeled, cored, and diced
Bell pepper
1 item(s), medium, green, chopped
Garlic
3 tsp, minced, minced
Fresh ginger
1 Tbsp, fresh, peeled and minced
Curry powder
1 Tbsp, Madras variety
Ground cinnamon
¼ tsp
Table salt
¼ tsp
Canned diced tomatoes
14½ oz
Reduced sodium chicken broth
1 cup(s)
Raisins
¼ cup(s)
Slivered almonds (unsalted, no oil or sugar added)
1 Tbsp, or sliced almonds, toasted
Instructions
1
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.
2
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.
3
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.
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