Julia Altshuler wrote:
> I have 4 chicken thighs with bones and skin.
> I have a 14.5 ounce can of diced tomatoes.
> I have onions, carrots, garlic, and green pepper.
> I have Uncle Ben's converted rice.
> I have boxed chicken stock.
> I have a cupboard full of assorted herbs and spices.
>


I love this recipe, even when NOT trying to cut calories. I always
double everything except the chicken, and serve it over rice. Delicious!

* Exported from MasterCook *

Country Captain

Recipe By :Weight Watchers, 1982
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken parts, skinned
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons enchriched all purpose flour
2 teaspoons vegetable oil
1/2 cup diced onion
1/4 cup diced carrot
1/4 cup diced green bell pepper
1 clove garlic, minced
1 1/2 teaspoons curry powder
1 1/2 cups chopped, drained canned plum tomatoes
2 tablespoons raisins
1/4 cup chicken broth

Sprinkle chicken parts with salt and pepper, then flour. In a skillet
large enough to hold chicken in 1 layer, heat oil. Add chicken and
brown on all sides. Remove chicken to a plate.
In same skillet combine onion, carrot, green pepper and garlic and saute
until vegetables are tender but not browned. Add curry powder and stir
to combine. Stir in tomatoes and raisins and bring mixture to a boil.
Return chicken to skillet and pour over broth. Reduce heat and cover,
and simmer for 20 minutes. Remove cover and simmer until chicken is
tender, 5-10 minutes longer.