Name: Chicken with Curried Tomatoes & Peppers (Country Captain) over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: ½ cup almonds, sliced; 1 ½ cups basmati rice; 3 sticks celery; 1.36 kg chicken thighs, boneless skinless; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 3 green bell peppers; ⅓ cup raisins; 1 ½ medium yellow onions; all-purpose flour; cayenne pepper; curry powder; extra virgin olive oil; garlic powder; paprika; salt

Chicken with Curried Tomatoes & Peppers (Country Captain) over Rice Chicken with Curried Tomatoes & Peppers (Country Captain) over Rice — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

½ cup almonds, sliced

1 ½ cups basmati rice

3 sticks celery

1.36 kg chicken thighs, boneless skinless

3 (398 ml) cans diced tomatoes

6 cloves garlic

3 green bell peppers

⅓ cup raisins

1 ½ medium yellow onions

all-purpose flour

cayenne pepper

curry powder

extra virgin olive oil

garlic powder

paprika

salt

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, place flour and spices in a large bowl; stir to combine.

Pat chicken thighs dry with paper towels. Transfer to the bowl with the seasoned flour and toss to coat, shaking off any excess flour.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until it is cooked through and golden brown, 3-4 minutes per side. Remove to a clean plate and cover with aluminum foil.

Meanwhile, peel and mince onions and garlic; transfer both to another large bowl.

Wash, dry, and small dice celery; add to the bowl.

Wash, dry, trim, seed, and small dice bell peppers; add to the bowl.

Return the pot to medium-high heat.

Once the pot is hot, add more oil and swirl to coat the bottom. Add veggies and cook, stirring occasionally, until tender, 6-8 minutes.

Add tomatoes, raisins, curry powder, and salt to the pot; stir to combine and bring to a simmer. Once simmering, continue to cook until flavors meld and raisins are plump, 3-4 minutes.

To serve, divide rice, chicken, and veggies between plates. Top veggies with almonds and enjoy!

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