Pressure-Cooker Country Captain Chicken

Whether it was brought by a British sailor or not, the recipe for Country Captain Chicken has been around Georgia since the 1800s. Traditionally served over rice, it's also delicious with noodles or mashed potatoes.





1 large onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
3 pounds boneless skinless chicken thighs
1/2 cup chicken broth
1 tablespoon brown sugar
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon dried thyme
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup golden raisins or raisins
Hot cooked rice
Chopped fresh parsley, optional


  • Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley.

Can you freeze Pressure-Cooker Country Captain Chicken?

Place chicken and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts

1 serving: 298 calories, 13g fat (3g saturated fat), 114mg cholesterol, 159mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1/2 starch.

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