Country Captain Chicken(8 Servings) - cooking recipe

Ingredients

2 (2 1/2 lb.) broiler fryer chickens
1/4 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
2 Tbsp. vegetable oil
1 c. chopped onion
1/2 c. cubed green pepper
1/2 c. cubed red sweet pepper
1 clove garlic, crushed
1 Tbsp. curry powder
1 c. (1 lb.) whole peeled tomatoes, drained
1/2 c. dark seedless raisins
4 c. hot cooked rice

Preparation

Cut chicken half along breast bone and back.
Cut each half into two pieces between breast and leg, making 8 pieces of chicken or else 2 chickens quartered.
Wash chicken pieces and pat dry with paper towels.
Put flour, salt and pepper in a large plastic bag. Shake seasonings together.
Season the chicken with the flour mixture until all chicken is coated.
Put butter and oil in a 6-quart Dutch oven and heat over moderately high heat.
When oil is hot, add chicken, a few pieces at a time, and cook for several minutes, browning all sides well.
Remove browned chicken; set aside until all the chicken has been cooked.
Add onions, green and red pepper, garlic and curry powder to drippings remaining in Dutch oven.
Saut vegetables, stirring constantly, until onion is soft (about 5 minutes).
Stir in tomatoes, crushing with a fork.
Add the raisins.
Bring to a boil.
Return chicken to sauce.
Simmer covered for 50 to 60 minutes or until chicken is tender.