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