Country Captain is an old Southern dish made up of chicken in a curry-spiced tomato sauce with onions, peppers, & raisins. It’s a perfect dish for the crock pot. The meat just falls off the bone and is great served over rice with garlic naan bread.
4 bone-in chicken thighs
S&P, to taste
1 T canola oil
1/2 onion, chopped
1 small green bell pepper, chopped
1 T curry powder
1 t turmeric (if you don’t have this handy, just leave it out)
1 t paprika
1/4 t cayenne pepper
1 14.5-oz can petite diced tomatoes
1/2 C chicken broth
1 bay leaf
Heaping 1/4 C raisins
Steamed rice for serving
Season the chicken thighs generously with S&P. Heat the oil in a large skillet over med-high heat & cook chicken, skin side down 1st, for 5 minutes on each side. Transfer to a plate & set aside.
Remove all but 1 tablespoon of fat from skillet & cook onions & peppers for 5 minutes. Add curry powder, paprika, & cayenne, mix well, and cook another minute. Add the undrained tomatoes & broth; bring to a boil. Stir in the bay leaf & raisins.
Remove the skin from the chicken thighs & place skinless thighs in crock pot. Pour the tomato sauce over the chicken, cover, & cook on high for 4 hours.