Whether it was brought by a British sailor or not, the recipe for Country Captain Chicken has been around Georgia since the 1800s. Traditionally served over rice, it's also delicious with noodles or mashed potatoes.

Ingredients

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, minced
• 3 pounds boneless skinless chicken thighs
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon dried thyme
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 cup golden raisins or raisins
• hot cooked rice
• chopped fresh parsley, optional

Directions

1. Place onion, red pepper and garlic in a 6-qt. electric pressure cooker; top with chicken. In a small bowl, whisk broth, brown sugar and seasonings; pour over chicken. Top with tomatoes and raisins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
2. Quick-release pressure. A thermometer inserted in chicken should read at least 170°. Thicken cooking juices if desired. Serve with rice and, if desired, parsley.