1/4 Pound Bacon — Chopped
1 Large Onion — Chopped
1 Medium Bell Pepper — Chopped
2 Cloves Garlic — Chopped
2 Cans Tomates — Chopped
2 Teaspoons Salt
1 Teaspoon Pepper
1 Teaspoon Curry Powder
1 Teaspoon Parsley — Chopped
1 Teaspoon Thyme — Chopped
4 Pounds Chicken — In 8 Pieces
1/2 Cup Flour
1/4 Teaspoon Paprika
Olive Oil
1/4 Cup Blanched Almonds — Sliced
Rice
Directions
Saute bacon until fat renders. Add onion, bell pepper, and garlic. Saute for 5 minutes. Add tomatoes, salt, pepper, curry powder, parsley and thyme. Mix well, simmer for 10 minutes. Set aside. Season flour with salt, pepper and paprika. Dredge chicken in flour, coating evenly. Saute chicken in oil until browned on all sides. Remove chicken and place in ovenproof casserole dish. Cover with sauce and bake in 350 degree oven for 45 minutes. Sprinkle with almonds and serve over rice.
Serves 4
Subject: Chicken Country Captain (Mississippi) 
