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Country Captain Recipe from Purefoy Hotel Cook Book

Posted by Pam on
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Country Captain

Recipe from the Purefoy Hotel Cook Book - Talladega Alabama 1941
Print Recipe
Servings: 12 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 fryers cut in pieces
  • 2 green peppers, chopped fine
  • 4 onions, medium size
  • 2 buttons, garlic
  • 1/2 cup chopped parsley
  • 2 No. 2 cans tomatoes
  • 1 dash cayene
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1 tsp curry powder
  • 1/2 lb blanched toasted almonds
  • 1 cup currants
  • Wild rice
  • 1/2 tsp pepper

Method
 

  1. Roll chicken in a mixture of flour, salt, pepper, and paprika.
  2. Fry in deep fat until golden brown. Place in a roaster, add a half cup of hot water, and steam slowly.
  3. To fat add garlic, onion, and green pepper, and brown slightly.
  4. Add a half cup of water and cook for ten to 15 minutes.
  5. Then blend in tomatoes, salt, pepper, curry powder, thyme, and cayenne. Cook until smooth.
  6. Pour over chicken and cook until tender, about an hour. Then add currants and almonds.
  7. Serve with wild rice. Serves 12.

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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!