by Sandy Kirby Quandt
Pilot recently whipped up a fabulous recipe for gluten-free Country Captain Chicken he found in Anne Byrn’s cookbook, Unbelievably Gluten-Free. He followed the recipe but believes by making a couple tweaks, he can cut the time down on the recipe, and create a totally different dish.
Here is the original recipe as written in the cookbook with Pilot’s tweaks in parenthesis.
This recipe can be made a day in advance, then reheated and served over hot rice. If the sauce needs more thickening, remove the lid of the pan to let the liquid evaporate. If the sauce is the right consistency, leave the lid on the pan. (Reminds me of a Squirrel Nut Zippers song. 😉 )
- 2 tablespoons gluten-free flour (Pilot used g-f Bisquick)
- 1 tablespoon plus 1/2 teaspoon curry powder (Red Curry is the spice of choice)
- salt and pepper to taste
- 6 skinless boneless chicken thighs 1 1/2 lbs total (Pilot used a whole chicken, cut up, but says he’ll use skinless chicken fingers to cut down on the cooking time. He also believes substituting shrimp for the chicken would be tasty. )
- 3 tablespoons vegetable oil
- 1 cup chopped onions
- 1 cup chopped green bell pepper
- 3 cloves garlic, minced
- 2 cans (14 1/2 oz each) diced tomatoes with their juices
- 1/3 cup raisins
- Steamed rice for serving
- Shredded coconut, chopped peanuts, mango chutney, chopped scallions, and cooked crumbled bacon for garnish
Place the Bisquick and 1/2 teaspoon of curry powder in a medium-size bowl. Season with salt and pepper to taste and stir to combine. Add the chicken and toss to coat on all sides. Set aside.
Place the oil in a large frying pan over medium-high heat. (Because our frying pan does not have high enough sides, Pilot placed this in a Dutch Oven.)
When the oil is hot, add the chicken and brown on one side, about 2 minutes, then turn and brown on the other side, 1 to 2 minutes.
Remove the pan from the heat and transfer the browned chicken to a plate to stay warm.
Place the pan back over medium heat and add the onions, bell pepper, and garlic.Cook stirring, until the vegetables soften, about 3 minutes.
Add the tomatoes (Pilot only added 1 of the cans of juice from the tomatoes) and remaining 1 tablespoon of curry powder and season with salt and black pepper to taste.
Let the mixture simmer, uncovered, until the liquid has reduced a bit, about 10 minutes.
Return the chicken to the pan, spooning the tomato mixture over it.
Cover the pan and reduce the heat to low.
Let the chicken simmer until it is tender and cooked through, 30 to 35 minutes.
Add the raisins to the pan and stir to combine.
If the sauce is too thin, uncover the pan and simmer the sauce over low heat for about 5 minutes.
Serve the chicken warm over rice, and garnish with the coconut, peanuts, chutney, scallions and bacon. (We didn’t add the scallions or bacon, but the chutney is a MUST.)
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