Country Captain – Purefoy Hotel Cook Book – Talladega, Alabama 1941

Country Captain

Recipe from the Purefoy Hotel Cook Book - Talladega Alabama 1941
Course Main Course
Keyword Chicken
Servings 12 servings

Ingredients

  • 3 fryers cut in pieces
  • 2 green peppers, chopped fine
  • 4 onions, medium size
  • 2 buttons, garlic
  • 1/2 cup chopped parsley
  • 2 No. 2 cans tomatoes
  • 1 dash cayene
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1 tsp curry powder
  • 1/2 lb blanched toasted almonds
  • 1 cup currants
  • Wild rice
  • 1/2 tsp pepper

Instructions

  • Roll chicken in mixture of flour, salt, pepper, and paprika.
  • Fry in deep fat until golden brown. Place in a roaster, add a half cup of hot water and steam slowly.
  • To fat add garlic, onion, and green pepper, and brown slightly.
  • Add a half cup of water and cook ten to 15 minutes.
  • Then blend in tomatoes, salt, pepper, curry powder, thyme and cayenne. Cook until smooth.
  • Pour over chicken and cook until tender, about an hour. Then add currants and almonds.
  • Serve with wild rice. Serves 12.