*  Exported from  MasterCook  *

                           Country Captain Soup

Recipe By     : Bon Appetit
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    olive oil
   1      large         onion -- coarsely chopped
     1/2  cup           chopped red bell pepper
   4                    garlic cloves -- chopped
   6                    skinless boneless chicken thighs -- cut 1 inch thick
   1      tablespoon    curry powder
   1      teaspoon      grated peeled fresh ginger
     1/4  teaspoon      dried crushed red pepper
   4      cups          canned chicken broth -- (or more)
   2      cups          canned diced peeled tomatoes with juices
   1      large         Granny Smith apple -- peeled, coarsely
                        chopped
     1/4  cup           orzo (rice-shaped pasta -- also called riso)
   2      tablespoons   dried currants
                        Chopped fresh cilantro
                        Plain yogurt

Heat oil in heavy large Dutch oven over medium-high heat.
 Add onion, bell pepper and garlic; saute until vegetables soften, about 5 minutes.
 Add chicken, curry powder, ginger and crushed red pepper; stir 2 minutes. 
Add 4 cups broth, tomatoes and apple and bring to boil. Reduce heat and simmer 20 minutes
. (Can be made 1 day ahead.

Cover and refrigerate. Bring to simmer before continuing.) Stir orzo and currants into soup 
and simmer until orzo is just cooked through, about 5 minutes. Season with salt and pepper.
 Ladle soup into bowls. Garnish with cilantro and dollop of yogurt.

This zesty soup is based on a chicken and curry stew popular in the South. 
The origin of its name is unclear, but according to one account, it was brought to
 Savannah in the early 1800s by a sea captain who traveled the spice route from India.


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