30 minute southern classic: Country Captain chicken

  • 625ml water
  • 15g butter
  • 275g white and wild rice or long grain rice
  • 95g plain flour, eyeball it
  • 1 rounded tbsp sweet paprika
  • 4 pieces, 175g each, boneless, skinless chicken breast
  • 3 boneless, skinless chicken thighs
  • Salt and freshly ground black pepper
  • 2 tbsp extra-virgin olive oil, 2 turns of the pan
  • 30g butter
  • 1 green pepper, seeded and chopped
  • 1 red pepper, seeded and chopped
  • 1 medium onion, chopped
  • 2 or 3 large cloves garlic, smashed
  • 1 tbsp curry powder or mild curry paste
  • 240ml chicken stock
  • 1 tin diced tomatoes in puree or chunky style crushed tomatoes
  • 40g sultanas or currants, a couple of handfuls
  • 55g sliced almonds, lightly toasted
  • 3 spring onions, chopped, for garnish
1) Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 mins or until tender. Turn off heat and fluff rice with a fork.

2) Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

3) Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 mins on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 mins to soften. Add curry, stock, tomatoes and sultanas. Slide chicken back into the skillet and simmer over moderate heat for 5 mins to combine flavours and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped spring onions.

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