Monday, July 2, 2012

Country Captain

I found this recipe in a book about American colonial cooking. I made it tonight for the first time, and had to share it! It tastes so good. Nummy! :)

Country Captain

3 slices bacon
4 boneless chicken breast halves
1 med. onion, chopped
1 green bell pepper, chopped
1 28 oz. can diced tomatoes
1/3 c. raisins
1 T. brown sugar
2 t. curry powder
1/2 t. dried ground thyme
4 servings of cooked brown rice
1/3 c. slivered almonds

Cook 3 slices of bacon in saucepan. Crumble and set aside. Cut chicken breasts into chunks and cook in bacon grease until cooked through. Set aside with bacon. Cook onion and green pepper for 3 minutes. Add tomatoes, raisins, sugar, curry and thyme. Add chicken chunks and bacon. Bring to a boil, reduce heat and cook for 20 minutes. Serve chicken mixture on rice and top with almonds.

Serves: 4

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