The Chew: Paula Deen
The Chew’s Southern-themed episode featured guest Paula Deen’s Country Captain Chicken Recipe, plus a Mario Batali BBQ Grilled Shrimp Recipe inspired by Emeril Lagasse. “Damn,” Paula Deen said of Mario’s shrimp dish, which she called spicy and yummy.
The co-hosts enjoyed sampling the dish, which makes eight servings, at an approximate cost of $3.83 per plate. That’s a great value on a spicy Southern inspired seafood dinner. A dozen audience members also enjoyed a taste of Mario’s cooking, before Paula took her turn in The Chew’s kitchen.
The Chew: Country Captain Chicken Recipe
Paula Deen’s Country Captain Chicken is a Southern tradition, and she brought it to the table on The Chew.
“It’s a dish that’s been around 100 years. I did not name it, nor did I come up with it,” she admitted of the recipe, which she associates with Southern diners.
After getting a little microphone adjustment due to a wardrobe malfunction, Paula meandered over to the audience for a little pandering applause before taking the team through the recipe she brought along.
“Everybody loves chicken, don’t they?” Paula said, noting that she’s never had a customer in her restaurants complain that they’re allergic to chicken. Though this recipe contains Curry, Paula said she doesn’t think of that as a Southern spice.
She did admit to being a fan of both red hair (like Mario Batali’s) and bald heads (like Michael Symon’s). To prove it, she kissed Michael’s head, leaving a bright red lipstick mark. That’s when she noticed that he has a few hairs growing in on his otherwise bare scalp. “As you men get older,” Paula said, “the hair falls out of your head and attaches to all the weirdest places.”
After the show, Paula Deen said she is taking her husband to Key West, Florida, to enter an Ernest Hemingway Lookalike Contest. Paula’s husband, who does look like Ernest Hemingway (or maybe Santa Claus), came onstage to taste Paula’s finished creation.
The Chew: Paula Deen’s Country Captain Chicken Recipe
Paula’s recipe makes four servings, at a per plate cost of about $3.84. “It’s one of those just real humble, honest dishes,” she said, noting that you could also try this dinner in the crock pot.
She also noted the Southern manners her mother instilled in her at a young age: “If you don’t have enough to offer everybody, you don’t eat.” The select few in the audience who got to sample this meal heartily approved.
- 1 Whole Chicken, cleaned & pieced
- 1 Onion, sliced
- 1 can Diced Tomatoes
- 1 Green Pepper, diced
- 1 clove Garlic, chopped
- Curry Powder, to taste
- ⅓ cup Currants
- ½ cup Almonds, toasted & slivered
- 3 cups Rice, cooked
- 1 tablespoon Butter
- 2 tablespoons Cooking Oil
- Salt & Pepper
- Preheat oven to 350.
- In an oven safe skillet, heat oil and butter on medium to high.
- Sprinkle salt & pepper over chicken, adding to skillet.
- Cook Chicken, turning once, until browned on all sides.
- Remove Chicken and set aside.
- Cook Onion and Green Pepper until soft.
- Add Garlic and Curry Powder.
- Add Tomatoes and Currants, then bring to a boil.
- Add Salt and Pepper to taste.
- Return Chicken and Juices to pan, skin side up.
- Transfer to oven, cooking uncovered about 40 minutes, until thoroughly cooked.
- For a wetter dish, cover while cooking.
- Serve over white rice.