Yesterday I had no inspiration for dinner….none at all.  I went through the fridge, the freezer, the pantry….still nothing.  I went through the grocery store flyers, to see if anything on sale would jump out at me…nothing.  So I started in on my cookbooks and magazines…FINALLY…Cooking Light came to the rescue for me!  Not only did I have inspiration for last night, I actually had inspiration for several meals!

So off to the grocery store I went, armed with coupons, to get the groceries I was missing for last night’s, tonight’s and tomorrow night’s dinners.  At the checkout I was very pleased with myself, my coupons saved me over $30, which was 23% of my bill.  I’m no extreme couponer, but hey, 30 bucks is still 30 bucks!

Anyways, back to dinner.  The recipe that I decided on was Country Captain Chicken.  According to Cooking Light, it is a southern classic that both South Carolina and Georgia lay claim to.  Since I’m from Minnesota, I have no idea (if you’re from the south and you’ve heard of this dish, I’d love to hear from you).
I’ve made this dish several times and what I really love is the curry that’s in it.  The curry makes it fairly spicy and the raisins give it a little bit of sweetness.  I also really love that it’s quick to make, so it really is perfect for a weeknight.

Country Captain Chicken
Adapted from Cooking Light
  • 1 tbsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 lb boneless, skinless chicken breasts, cut into 3/4 inch pieces
  • 1 1/2 tbsp olive oil
  • 1 medium onion, sliced vertically
  • 1 medium green pepper, slice vertically
  • 2 cloves garlic, minced
  • 2/3 cups chicken stock
  • 1/4 cup raisins (I didn’t realize I was out of raisins, so I used dried cherries, which were actually pretty good)
  • 2 tbsp fresh thyme, chopped and divided
  • 1 14 oz can Rotel with green chilies (I could only find 10oz cans, so I used 1 1/2 cans)
  • 1/2 cup sliced almonds, toasted
  • hot, cooked rice (I used brown rice)
In a small saute pan, toast almonds over medium low to medium heat, tossing often until lightly toasted.
In a small bowl, combine curry, salt and pepper.

Chop your veggies.

Cut up your chicken and sprinkle with all of the spice mixture.

Heat oil in a large skillet over medium high heat.  When pan is hot, add chicken and saute for about 5 minutes.
Add onions, peppers and garlic and saute for about 5 more minutes.

Add chicken stock, raisins, 1 tbsp thyme and tomatoes.

Bring mixture to a boil, reduce heat and simmer for 5 minutes.  Stir in remaining thyme and cook for 1 minute more.
Serve over hot rice and top with almonds.


Shared at Newlyweds Blog on 11/16/11

Shared atThis Chick Cooks on 11/16/11
Shared at Everday Mom’s Meals on 11/20/11
Shared at Amee’s Savory Dish on 1/13/12
Shared at Family Fresh Meals on 2/26/12
Shared at Gooseberry Patch on 11//07/12
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