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There’s no prep work necessary for this easy weeknight dinner! My Dump-and-Bake Country Captain Chicken with Rice is an updated shortcut on a Southern classic, and it’s ready for the oven in just 10 minutes!
I originally included this recipe for Country Captain Chicken with Rice as an exclusive bonus for my email subscribers in my post, 30 Days of Dump-and-Bake Dinners. It’s so darn good, though, I figured it deserves a spotlight of its own!
If you’re not from the South, or if you’re not familiar with Country Captain Chicken, then let me fill you in! It’s a curried chicken and rice dish that was introduced to America through Charleston, Savannah, New York and Philadelphia, but has origins in India (source).
The recipe has obviously changed quite a bit over the years, and any home cook probably has her own version that she swears is the best!
Let me tell ya, though — you won’t need any other recipe once you’ve tried my dump-and-bake twist on Country Captain Chicken! It’s so full of flavor, but it’s also incredibly easy and gets you in and out of the kitchen in a matter of minutes!
Original Country Captain Chicken is a mild stew made with browned chicken pieces, onions, and curry powder. A lot of chefs will add almonds, golden raisins, currants, tomatoes, garlic, and/or bell peppers. It’s almost always served over white rice, which is why I baked the rice right into my dish here!
The Ingredients You Need To Make Country Captain Chicken And Rice
- Chicken breasts
- White rice
- Tomato pasta
- Curry powder
- Bell peppers
- Diced tomatoes
- Mango Chutney
- Chicken broth
- Shredded coconut
In addition to the chicken, curry, and rice, my shortcut Country Captain Chicken includes garlic, onions, bell peppers, tomatoes, and mango chutney (as a sweet-and-zesty nod to its Indian heritage)!
Of course, you can toss in some golden raisins or sliced almonds of your own, or garnish it with sliced green onions like I do. It’s an easy dinner recipe that’s hard to mess up, and it’s a simple option that I know you’ll turn to time and again for a family-friendly weeknight meal. Enjoy, friends!
Dump-and-Bake Country Captain Chicken with Ric
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Dump-and-Bake Country Captain Chicken
- 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 I use frozen diced onion so that there’s no prep work
- 1 green bell pepper chopped
- 1 14.5 ounce can diced tomatoes, NOT drained
- 1 lb. thin-sliced boneless skinless chicken breasts or chicken tenderloins, diced into bite-sized pieces
- Optional garnish: toasted shredded coconut sliced toasted almonds, sliced green onion, fresh herbs, golden raisins
- 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.
- 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.
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