Farm Family Recipe – Country Captain Chicken

The Farm Family Recipe is a regular feature on our blog.  To view more farm family recipes click here. 

Our recipe this week comes from Jerry and Ann Mohr.  Jerry and Ann farm in Eastern Iowa raising seed corn, commercial corn, and soybeans. Both Jerry and Ann have been active in their local school, community, and church organizations. Jerry is currently a director for the Iowa Corn Growers Association.

Ann grew up in the city and had never been on a farm until she met Jerry. She has embraced living on the farm and can run a combine and grain cart with the best of them, except she doesn’t drive the grain truck anymore after the brakes went out; luckily no one was hurt and no property was damaged!

Jerry and Ann are the parents of three grown children. Their oldest, Morgan, is a high school English teacher in Davenport. She and her husband, Wayne, are the parents of Catherine, 3, and Rachel, 6 months. Daughter Carrie is the Dean of students at Burke High School in Omaha and son Jake is an auditor for Deloitte in Minneapolis.

The Mohr’s are the fourth generation to live in the family’s century farm home. They enjoy restoring the home, as well as cooking, reading and traveling. They especially enjoy spending time with their Harlequin Great Dane, Cooper.

6-8 Chicken breasts(small),or thighs, or drumsticks
1 C. Flour
1 ½ T. sweet paprika
Salt
Freshly ground pepper
Extra virgin olive oil (2-3 T)
2T. Butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium yellow onion, chopped
2-3 cloves garlic, chopped
2 T curry powder
1 c. chicken broth
1 28 oz. can diced tomatoes
¾ c. golden raisins
2 oz. sliced almonds
3 scallions, chopped (for garnish)

Combine flour and paprika in a shallow pan. Season chicken with salt and pepper.  Coat chicken pieces in flour mixture.

Heat a large skillet over medium high heat and add oil. Brown chicken pieces 3 minutes on each side (or until lightly browned) and remove from skillet. Add butter to pan, then stir in peppers, onions, and garlic. Season vegetables with salt and pepper and sauté for 5-7 minutes to soften. Add curry, broth, tomatoes and raisins. Slide chicken back into skillet. Spoon vegetables over chicken, cover, and bake in 350 degree oven for 45 minutes (or until chicken is tender).  Garnish with scallions and almonds; serve with wild rice.