"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Country Captain Recipe

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This recipe for Country Captain, by , is from My Life in Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Mauldin


1 whole chicken, stewed; save broth
3 onions, diced
3 red bell peppers, chopped
2 - 3 cloves garlic, minced
2 tbl. butter
2 tbl. olive oil
Sea salt and freshly ground pepper to taste
1 cup cashews
1 large or 2 small cans tomatoes
1 package fresh mushrooms, sliced
1 tsp. curry powder
1 tsp. thyme
1 small can tomato sauce or paste
Enough cooked rice for 4 - 6 servings

Cool the stewed hen and debone, saving broth (having cooked in mixture of water, salt, pepper, onion, celery, carrots and parsley).
Saute the onions, garlic, peppers and mushrooms in a mixture of butter and olive oil. Add all other ingredients except cashews and chicken. Simmer 15 minutes. Add the chicken and 1 cup broth. Simmer gently for about 1/2 hour. Add the cashews before serving. Can add currants or raisins to the cooked rice. Provide small bowls of currants, toasted cashews, sliced green onions and grated coconut for guests to garnish at table.

Personal Notes:
Personal Notes:
This was one of the first meals my future mother-in-law, Peggy, served to me. I knew then that I was marrying into the right family! I still love this dish as much as the first time, and it always takes me back to our early days of dating, when Mike and I were undergrads at FSU, and a big trip for us was driving to Atlanta to visit his parents.




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