Country Captain Chicken

A recipe from our featured tastemaker, themotheroverload.
  • 6 skinless chicken thighs
  • 1 jar RAGÚ® Old World Style® Traditional Sauce
  • 1 1/2 tsp. extra virgin olive oil
  • 2 tsp. curry powder
  • 2 tsp. salt and pepper
  • 1/2 cup chopped red onion
  • 1 minced clove garlic
  • 1 1/2 cups chopped red, yellow and green bell peppers
  • 1 cup sliced mushrooms
  • 1/4 cup craisins
  • 1 1/2 cups uncooked quinoa
  • 3 cups water
  • 2 chopped scallions, for garnish
  • 1/4 cup chopped almonds, for garnish
  1. Preheat oven to 350°F.
  2. Bring water to a boil in a medium saucepan. Add quinoa and 1 tsp salt and pepper. Reduce heat to low, cover and simmer for 20 minutes or until tender and most of the liquid has been absorbed. Fluff with a fork.
  3. While quinoa is cooking, season chicken with 1 tsp salt and pepper. In a large non-stick pan over medium heat, add oil and brown the chicken thighs 5 minutes on each side. Remove from pan and place into a baking dish. Set aside.
  4. Add peppers, onion, garlic, mushrooms and curry powder to same non-stick pan. Sauté for 5 minutes. Add sauce and raisins. Stir and place over chicken.
  5. Bake uncovered for 45 minutes or until fully cooked. Serve over quinoa and garnish with scallions and almonds.