Pressure-Cooker Country Captain Chicken
Whether it was brought by a British sailor or not, the recipe for Country Captain Chicken has been around Georgia since the 1800s. Traditionally served over rice, it's also delicious with noodles or mashed potatoes. —Suzanne Banfield, Basking Ridge, New Jersey
Total TimePrep: 25 min. Cook: 10 min.
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 2 garlic cloves, minced
- 3 pounds boneless skinless chicken thighs
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1/2 cup golden raisins or raisins
- Hot cooked rice
- Chopped fresh parsley, optional
- Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
- Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and if desired, parsley. Freeze option: Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.