Gluten-free Country Captain Chicken Recipe

by Sandy Kirby Quandt

Pilot recently whipped up a fabulous recipe for gluten-free Country Captain Chicken he found in Anne Byrn’s cookbook, Unbelievably Gluten-Free. He followed the recipe but believes by making a couple tweaks, he can cut the time down on the recipe, and create a totally different dish.

Here is the original recipe as written in the cookbook with Pilot’s tweaks in parenthesis.

This recipe can be made a day in advance, then reheated and served over hot rice. If the sauce needs more thickening, remove the lid of the pan to let the liquid evaporate. If the sauce is the right consistency, leave the lid on the pan.

  • 2 tablespoons gluten-free flour (Pilot used g-f Bisquick)
  • 1 tablespoon plus 1/2 teaspoon curry powder (Red Curry is the spice of choice)
  • salt and pepper to taste
  • 6 skinless boneless chicken thighs 1 1/2 lbs total (Pilot used a whole chicken, cut up, but says he’ll use skinless chicken fingers to cut down on the cooking time. He also believes substituting shrimp for the chicken would be tasty. )
  • 3 tablespoons vegetable oil
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • 3 cloves garlic, minced
  • 2 cans (14 1/2 oz each) diced tomatoes with their juices
  • 1/3 cup raisins
  • Steamed rice for serving
  • Shredded coconut, chopped peanuts, mango chutney, chopped scallions, and cooked crumbled bacon for garnish

Place the Bisquick and 1/2 teaspoon of curry powder in a medium-size bowl. Season with salt and pepper to taste and stir to combine. Add the chicken and toss to coat on all sides. Set aside.

Place the oil in a large frying pan over medium-high heat. (Because our frying pan does not have high enough sides, Pilot placed this in a Dutch Oven.)

When the oil is hot, add the chicken and brown on one side, about 2 minutes, then turn and brown on the other side, 1 to 2 minutes.

Remove the pan from the heat and transfer the  browned chicken to a plate to stay warm.

Place the pan back over medium heat and add the onions, bell pepper, and garlic.Cook stirring, until the vegetables soften, about 3 minutes.

Add the tomatoes (Pilot only added 1 of the cans of juice from the tomatoes) and remaining 1 tablespoon of curry powder and season with salt and black pepper to taste.

Let the mixture simmer, uncovered, until the liquid has reduced a bit, about 10 minutes.

Return the chicken to the pan, spooning the tomato mixture over it.

Cover the pan and reduce the heat to low.

Let the chicken simmer until it is tender and cooked through, 30 to 35 minutes.

Add the raisins to the pan and stir to combine.

If the sauce is too thin, uncover the pan and simmer the sauce over low heat for about 5 minutes.

Serve the chicken warm over rice, and garnish with the coconut, peanuts, chutney, scallions and bacon. (We didn’t add the scallions or bacon, but the chutney is a MUST.)


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I wish you well.


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Gluten-free Banana Muffins Recipe

Anne Bryn does it again! Another outstanding gluten-free recipe that is easy to make and oh, so tasty.


Being gluten-intolerant eliminates many a tasty treat from everyday eating. I’ve mentioned before how much I love Anne Bryn’s cook books. This recipe for gluten-free banana muffins comes from The Cake Doctor Bakes Gluten-Free.

  • 18 paper liners for muffin pans – 2 1/2 ” size
  • 1 package (15 oz) yellow gluten-free cake mix – I use Betty Crocker
  • 1 heaping cup mashed very ripe banana – from 3 small, or 2 medium size bananas
  • 1/2 C vegetable oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 C lightly packed light brown sugar
  • 1/2 C finely chopped pecans, or walnuts

Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 18 cupcake cups w/ paper liners and set the pans aside.

Place the cake mix, mashed banana, oil, eggs, and vanilla in a large mixing bowl and beat w/ and an electric mixer on low speed until the ingredients are just combined. Spoon the batter into the lined cupcake cups, filling each two-thirds full.

Make the topping:  Place the brown sugar and nuts in a small bowl, stir to combine. Sprinkle about 1 tablespoon of the mixture on top of each cupcake.

Place pans in the oven side by side and bake the muffins until they are golden brown and the tops spring back when lightly pressed w/ a finger, 16-20 minutes. Transfer the pans to wire racks and let the muffins cool for 5 minutes. Run a dinner knife around the edge of the muffins and transfer them to wire racks to cool for another 5 minutes.


I’d love to hear what you think of the muffins, if you make them. I believe you will agree, they taste as good as any made with wheat flour.

I wish you well,



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