A Quick Weeknight Dinner with a Kick!

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     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.

ENJOY!


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