Zip-Quick Country Captain

Recipe Ingredients

3 tablespoons	45ml	Bacon drippings or vegetable oil
1 tablespoon	15ml	Yellow onion - coarsely chopped (large)
1 tablespoon	15ml	Green bell pepper - cored, seeded, (large)
		And coarsely chopped
1		Red bell pepper - cored, seeded, (large)
		And coarsely chopped
2		Garlic cloves - minced (large)
1 tablespoon	15ml	Curry powder
1 teaspoon	5ml	Dried marjoram - crumbled
1/2 teaspoon	2.5ml	Dried thyme - crumbled
1/4 teaspoon	1.3ml	Ground hot red pepper (cayenne)
3		Crushed tomatoes - (14 1/2 oz ea) - with their liquid
3 lbs	1362g / 48oz	Rotisserie chicken from deli counter - cut up as for frying
		(or 2 lbs cubed cooked boneless turkey bre
1/2 cup	31g / 1.1oz	Dried currants
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	23g / 0.8oz	Minced parsley
3 cups	480g / 16oz	Al Dente Make-Ahead Rice - (see recipe), reheat
3/4 cup	69g / 2.4oz	Toasted slivered almonds

Recipe Instructions

Heat bacon drippings in large, deep skillet over moderate heat 1 minute. Add onion and bell peppers and cook, stirring often, until onion is limp and golden, 5 to 8 minutes. Mix in garlic, curry powder, marjoram, thyme, and cayenne and cook and stir 2 minutes.

Add tomatoes, chicken, currants, salt and black pepper; adjust heat so mixture bubbles gently, cover, and cook, stirring now and then, until flavors mingle and chicken is heated through -- about 15 minutes. Mix in parsley, taste for salt and pepper, and adjust as needed.

Mound rice in heated, large, deep platter, ladle chicken mixture on top, sprinkle with almonds and serve.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9609) - from the TV FOOD - NETWORK

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