Name: Gullah Country Captain Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Gullah Geechee
Ingredients: 3 lbs chicken pieces (thighs and legs); 2 tbsp vegetable oil; 1 large onion, diced; 1 green bell pepper, diced; 3 cloves garlic, minced; 2 tbsp curry powder; 1 can (14.5 oz) diced tomatoes; 1 cup chicken broth; 1/4 cup currants or raisins; 1 tbsp apple cider vinegar; 1 tsp thyme; 1/2 tsp cayenne pepper; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup sliced almonds, toasted; Cooked rice for serving; Fresh parsley for garnish

A curried chicken stew with tomatoes, peppers, and currants — served over rice. This Gullah country captain recipe has roots in the spice trade through Charleston port.

Ingredients

3 lbs chicken pieces (thighs and legs)
2 tbsp vegetable oil
1 large onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tbsp curry powder
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
1/4 cup currants or raisins
1 tbsp apple cider vinegar
1 tsp thyme
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/4 cup sliced almonds, toasted
Cooked rice for serving
Fresh parsley for garnish

Instructions

Season chicken with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
Brown chicken in batches, about 4 minutes per side. Remove and set aside.
Add onion and bell pepper to the pot. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
Stir in curry powder and cook 1 minute until fragrant.
Add diced tomatoes, chicken broth, currants, vinegar, thyme, cayenne, salt, and pepper. Stir to combine.
Return chicken to the pot, nestling into the sauce. Bring to a boil.
Reduce heat, cover, and simmer 30-35 minutes until chicken is cooked through.
Serve over rice. Garnish with toasted almonds and parsley.

💡 Pro Tip: Country Captain is a classic Charleston dish that dates back to the 19th century spice trade. The curry powder and currants reflect the global influences that came through the port.