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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 1/2 pounds - Chicken
  • 1/4 cups - Onion
  • 1/4 cups - Green Pepper
  • 1 cloves - Garlic
  • 1 tablespoons - Margarine
  • 14 1/2 ounces - Crushed Tomatoes
  • 1/4 cups - Fresh Parsley
  • 1 tablespoons - Ground Cumin Seed
  • 1/2 teaspoons - Salt
  • 1/8 teaspoons - Pepper
  • 1 tablespoons - Cornstarch
  • 2 cups - Cooked Rice
  • Directions:

    Rinse chicken and pat dry. In a large skillet, cook onion, green pepper, and garlic in margarine until tender but not brown. Remove from heat. Stir in undrained tomatoes, parsley, cumin, salt, and pepper. Bring to a boil. Add chicken pieces, turning to coat. Bring to a boil again; reduce heat. Cover and simmer for 35-45 minutes (turning chicken once) or until tender and no longer pink. Remove chicken from the skillet; keep warm.

    For sauce, skim fat from the tomato mixture. Stir together cornstarch and 1 tablespoon cold water; add to tomato mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce with rice. If desired, sprinkle with toasted sliced almonds.

    Brief Description

    Chicken with tomatoes, peppers and onions served over rice.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 45 min


    Melanie Carr

    Posted By:


    Posted On:

    March 7, 2012

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