Country Captain Chicken Stew
NOTE: A Southern favorite. We like this curried chicken stew
with fresh mangoes rather than the usual mango chutney. Rice is a
good accompaniment to this stew. Serves six to
eight.
8 bone-in, skin-on chicken thighs (about 3 pounds)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large onions, chopped coarse
1 green bell pepper, stemmed, seeded, and chopped
2 medium garlic cloves, minced
11/2 tablespoons sweet paprika
1 tablespoon curry powder
1/4 teaspoon cayenne pepper
3 tablespoons flour
11/2 cups chicken stock or low-sodium canned broth
11/2 cups chopped canned tomatoes with their juice
1 bay leaf
1/2 teaspoon dried thyme
1/2 cup raisins
1 ripe mango, peeled, pitted, and cut into 1/4-inch dice
1/4 cup minced fresh parsley leaves
INSTRUCTIONS:
1. Heat oven to 300 degrees. Sprinkle chicken with salt and pepper. Heat oil over medium-high heat in large ovenproof Dutch oven. Add half of chicken, skin side down, and brown, about 4 minutes. Turn chicken and brown on other side, about 4 minutes. Remove chicken and set aside on plate. Repeat process with remaining chicken. Drain and discard all but 1 tablespoon fat from pot. When chicken has cooled, remove and discard skin.
2. Add onions and bell pepper to empty Dutch oven and sauté until softened, 4 to 5 minutes. Add garlic and continue to cook for 30 seconds. Stir in paprika, curry powder, and cayenne and cook until spices are fragrant, about 30 seconds. Stir in flour and cook 1 to 2 minutes. Add stock, scraping up any browned bits that may have stuck to pot. Add tomatoes, bay leaf, thyme, raisins, and mango, and bring to a simmer. Simmer for 10 minutes to blend flavors. Add chicken, submerging it in liquid, and return to a simmer. Cover and place pot in oven. Cook for 30 minutes. Remove pot from oven. (Can be cooled, covered, and refrigerated up to 3 days. Reheat on top of the stove.)
3. Stir in parsley, discard bay leaf, adjust seasonings, and serve.