Country Captain Chicken

• 2/3 cup Flour

• 1 rounded Tbsp Sweet paprika

• 4 pieces (6 oz each) Boneless, skinless chicken breast

• 3 Boneless, skinless chicken thighs

• Salt and freshly ground black pepper

• 2 Tbsp Extra-virgin olive oil

• 2 Tbsp Butter

• 1 Green bell pepper Seeded and chopped

• 1 Red bell pepper Seeded and chopped

• 1 medium Onion Chopped

• 2-3 large Cloves garlic Smashed

• 1 Tbsp Curry powder or mild curry paste

• 1 cup Chicken stock

• 1 can Diced tomatoes in puree or chunky style crushed tomatoes

• 1 cup Sweetened, dried cranberries

• 2 oz. Sliced almonds Lightly toasted

• 3 Scallions Chopped for garnish

Combine flour and paprika in a shallow dish. Seasoned chicken with salt & pepper. Cut each chicken breast and thigh in half on an angle. Coat chicken pieces in paprika-seasoned flour.

Heat a large skillet over medium-high heat. Add oil to the pan. Brown chicken pieces for 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them for 5 to 7 minutes to soften. Add curry, stock, tomatoes and sweetened, dried cranberries. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors, and finish cooking the chicken through.

Place skillet on a trivet and serve the chicken over rice. Garnish with sliced almonds and scallions.