Country Captain Chicken
Portions: 100 servings
Portion Size: 6 oz. cooked (~2 thighs)
200 each, 4-5 oz. chicken thighs, bone-in, skin on
10 lbs. diced onion
7 lbs. diced red bell peppers
¾ cup chopped garlic
¾ cup paprika
¾ cup curry powder
1 ½ tsp. cayenne pepper
1 ½ cups flour
3 quarts chicken stock
1 ½ (#10) cans diced tomatoes (1 gal plus 3 cups)
15 bay leaves
2 T. dried thyme
5 cups raisins
5 lbs. mango, peeled and diced
1 T. salt
2 tsp. pepper
2 cups chopped fresh parsley
1 cup sliced toasted almonds
1 cup chopped green onions
1 cup shredded unsweetened coconut
Season the chicken thighs well with salt and pepper.
Brown on all sides either in the oven, tilt pan (best) or on grill and set aside.
Sauté the onions and bell pepper in the tilt pan for about 5 minutes.
Add the garlic, paprika, curry powder and cayenne and cook until spices are fragrant, about 30 seconds.
Stir in the flour and cook for 2 minutes.
Add the stock, tomatoes, bay leaf, thyme, raisins and mango and bring to a boil. Reduce the heat and cook for 10 minutes.
Add the chicken thighs and cover to cook until done-about 1 1/4 hours.
Stir in the salt, pepper and parsley, discard the bay leaf and test the seasonings.
Garnish: Mix the almonds, green onions and coconut in a small bowl. Serve 1 tsp. over each portion while serving. (For catering or table service, serve garnish on the side)