Country Captain

Name: Country Captain
Ingredients: 1 each hen; 2 each bay leaves; 2 each celery stalks sliced; 2 large onions chopped; 2 large green chili peppers cored, chopped; 2 each garlic cloves peeled and crushed; 13 cup parsley leaves minced; 1 tablespoon curry powder; 1 teaspoon cayenne pepper; 1/2 teaspoon thyme crumbled; 1/4 teaspoon cloves ground; 2 teaspoons salt; 2 cans tomatoes

13 ingredients

8 steps

Ingredients

1 each hen
2 each bay leaves
2 each celery stalks sliced
2 large onions chopped
2 large green chili peppers cored, chopped
2 each garlic cloves peeled and crushed
13 cup parsley leaves minced
1 tablespoon curry powder
1 teaspoon cayenne pepper
1/2 teaspoon thyme crumbled
1/4 teaspoon cloves ground
2 teaspoons salt
2 cans tomatoes

Directions

1

REMOVE ALL BODY FAT from the cavity of the bird, then place the bird and giblets in a large kettle.
2

Add the bay leaves, celery and water, cover, and simmer 10-to-15 minutes; remove the liver and reserve.
3

Re-cover the chicken and simmer 1-to-1 1/2 hours or until tender.
4

Lift the chicken from the kettle and cool, strain the stock and reserve.
5

In the same kettle, stir-fry the onions, green peppers and garlic in the oil 8-to-10 minutes over moderate heat until the onions are golden.
6

Add all remaining ingredients except the almonds and simmer, uncovered, 45 minutes, stirring now and then.
7

Meanwhile, skin the chicken, remove the meat from the bones, and cut in bite-sized pieces; also dice the giblets and reserved liver.
8

Add the chicken, giblets and liver to the kettle and simmer, uncovered, for 15 minutes.