Dump-and-Bake Country Captain Chicken
User Reviews
5.0
12 reviews
Excellent
Dump-and-Bake Country Captain Chicken
Report
Country Captain Chicken is a classic Southern dish. This dump-and-bake shortcut version has all the rich, hearty flavor with half the work!
Share:
Ingredients
- 5 tablespoons tomato paste
- 1-2 tablespoons curry powder
- 3 teaspoons minced garlic
- 1 ¼ cups low sodium chicken broth
- ½ cup mango chutney
- 1 ½ cups uncooked instant white rice
- 1 cup diced onion
- 1 green bell pepper chopped
- 1 14.5 oz. can diced tomatoes NOT drained
- 1 lb. boneless skinless chicken breasts, thighs, or tenderloins diced into bite-sized pieces
- Optional garnish: toasted shredded coconut, sliced toasted almonds, sliced green onion, fresh herbs, golden raisins
Add to Shopping List
Instructions
- Preheat oven to 425F (220C). Spray a 9-inch square baking dish with cooking spray.
- In the prepared dish (or in a separate bowl) whisk together tomato paste, curry powder, garlic, chicken broth, and mango chutney.
- Add uncooked rice, onion, bell pepper, diced tomatoes (with juice), and raw chicken to the baking dish, then combine with the sauce.
- Cover dish tightly with foil. Bake for 25 minutes. Uncover and give it all a stir.
- Return the dish to the oven, uncovered, and bake for an additional 5 minutes, or until chicken is cooked through and rice is tender.
- Let stand 5 minutes before serving. Garnish with optional toppings.
Notes
- For ease, I use frozen chopped peppers and onions, but you can use fresh if you don't mind the extra prep time.
- You can also replace canned tomatoes with fresh chopped tomatoes, but you want them to be extra ripe, soft, and juicy. To replace one 14.5 oz. can, you'll need about 2-3 medium fresh tomatoes.
- Captain Chicken is incredibly freezer-friendly. Prepare the recipe as directed and store in gallon-sized freezer bags until you're ready to bake. Thaw in the fridge for a day beforehand.
- You can also freeze leftovers for up to three months. Leftovers will store well in the fridge for up to three days.
- This recipe can also be made in the slow cooker! Dump in all the ingredients, give it a good mix, and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken and rice are cooked through.
- Cooking for two? Half all the ingredients in the recipe and use a smaller baking dish.
Nutrition Information
Show Details
Serving
1/5 of the recipe
Calories
356kcal
(18%)
Carbohydrates
59g
(20%)
Protein
26.3g
(53%)
Fat
1.4g
(2%)
Saturated Fat
0.4g
(2%)
Cholesterol
53mg
(18%)
Sodium
841mg
(35%)
Fiber
3.6g
(14%)
Sugar
24.7g
(49%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1/5 of the recipe | |
| Calories | 356kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 26.3g | 53% |
| Fat | 1.4g | 2% |
| Saturated Fat | 0.4g | 2% |
| Cholesterol | 53mg | 18% |
| Sodium | 841mg | 35% |
| Fiber | 3.6g | 14% |
| Sugar | 24.7g | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
