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This Country Captain Chicken has all the charm of the original recipe but only takes 30 minutes! If you love tender chicken wrapped in a luscious, spice-infused tomato sauce, You will LOVE this Lowcountry classic recipe!
Published: 7 Nov 16
Last Updated: 05 June 19
Quick and easy, one pan chicken recipes are a staple for weeknight meals. Whether it’s thisLemon Olive Chicken,Chicken MadrasorChicken Korma, these easy chicken dishes make everyone happy – including the cook!
What is Country Captain Chicken?
Also called “Captain’s Chicken” this dish is a tomato-based chicken stew that’s flavored with curry powder and typically served over rice.
The recipe first appeared in the 1850s and quickly became a Lowcountry classic. This sweet, tangy and subtly spiced stew quickly became a staple of Southern Junior League cookbooks and was a popular dinner party recipe!
Country Captain Chickenis one of my favorite dishes – but my traditional recipe isn’t quick. So I developed a “shortcut” recipe to satisfy my cravings.
What You Need to Make It!
- Chicken– I used boneless breasts but you could also use thighs or bone-in breasts or thighs.
- Onions, carrots, celery, and a red, yellow or orange bell pepper.
- Marinara sauce - use your favorite brand.
- Flour
- Chicken Stock
- Curry powder
- Currants or raisins (optional but really good).
How to Make It!
- Heat the oil in a large skillet.
- Blot the chicken dry and lightly dredge in seasoned flour.
- Add the chicken to the pan and cook until browned on both sides.
- Remove the chicken from the pan to a plate.
- Add the onions, carrots, celery and bell pepper and saute until the vegetables are tender.
- Add the marinara sauce, chicken stock, curry powder and currants and stir to combine.
- Add the chicken and bring to a boil. Reduce to a simmer and cover the pan.
- Cook for another 15 - 20 minutes until the chicken is cooked through.
Country Captain Chicken Tips:
- Traditionally, this dish is served over fluffy white rice but you can also serve it over egg noodles or any pasta. It's also delicious with bread to sop up all that delicious sauce!
- A simple green salad makes a fabulous side dish.
- This dish freezes really well so don't hesitate to make a double batch!
- You can make this recipe up to two days ahead of time. Just cover and keep refrigerated. Re heat, covered, in a 350 degree oven.
Other Chicken Recipes you may like!
- Yogurt Marinated Chicken
- Chicken Marbella with Boneless Thighs
- Teriyaki Chicken Skewers
- Chicken Scarpariello
If you enjoyed this Country Captain Chicken Recipe, I would love for you to leave me a comment and rate it! Cheers! Nancy
📖Recipe
30 Minute Country Captain Chicken
A southern classic, this Country Captain Chicken is a blend of French creole and indian cuisine.Tangy, sweet and salty and ready in 30 minutes!!
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Course: chicken
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 3182kcal
Author: Nancy Buchanan
Ingredients
- 3 Tablespoons vegetable oil
- 4 boneless skinless chicken breasts or thighs
- ¼ cup flour
- salt and pepper
- 1 24 oz. jar Marinara Sauce
- 1 cup onion cut into ½ inch dice
- 1 yellow red or orange bell pepper, cut into ½ inch dice
- 2 stalks celery cut into ½ inch dice
- 1 carrot peeled and cut into ½ inch dice
- 2 teaspoons curry powder
- ¼ cup low sodium chicken stock
- 2 Tablespoons dried currants
- 2 cups cooked rice optional
Instructions
In a large skillet, heat 2 Tablespoons vegetable oil over medium high heat.
Place the flour on a plate and lightly season with salt and pepper.
While oil is heating, lightly dredge the chicken breasts in the seasoned flour, shaking off the excess.
Place chicken in the skillet and cook, until browned - about 4 minutes.
Turn chicken over and cook until golden brown - about 3 minutes.
Remove chicken from the pan and add the remaining Tablespoon of oil.
Add the vegetables and cook until the onion is translucent, about 4 minutes.
Add in the curry powder and stir.
Pour in the Marinara sauce and stir.
Stir in the chicken stock and currants
Add the chicken breasts back to the skillet, turning to coat.
Bring the mixture to a boil and reduce to a simmer.
Cover the pan and simmer for 15 - 20 minutes or until the chicken is cooked through.
Serve over rice!
Recipe Notes
- Traditionally, this dish is served over fluffy white rice but you can also serve it over egg noodles or any pasta. It's also delicious with bread to sop up all that delicious sauce!
- A simple green salad makes a fabulous side dish.
- This dish freezes really well so don't hesitate to make a double batch!
- You can make this recipe up to two days ahead of time. Just cover and keep refrigerated. Re heat, covered, in a 350 degree oven.
Nutrition
Calories: 3182kcal | Carbohydrates: 42g | Protein: 496g | Fat: 100g | Saturated Fat: 36g | Cholesterol: 1382mg | Sodium: 1112mg | Potassium: 8531mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2635IU | Vitamin C: 6.8mg | Calcium: 157mg | Iron: 13.1mg
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More Easy Chicken Dinner Recipes
- Chicken Contadina Recipe
- Easy Moroccan Chicken Stew
- Greek Yogurt Chicken with Lemon and Garlic
- One Pan Chicken Scarpariello with Sausage Recipe
Reader Interactions
Comments
Carolyn West says
I can totally imagine sitting down to this on a cold evening. Great flavors. #clientReply
Valentina says
Nancy, this looks SO fantastic, and perfect for the cooler weather we're (finally) having! Your site is looking really great, too! 🙂Reply
Nancy says
Hi Valentina - Awww... thanks! Still have work to do on the site but it's getting there :-)! This chicken is really good - especially for those who don't love Indian food... yet!!!
Reply
