Country Captain Chicken

July 16, 2014

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)

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