Name: Country Captain Chicken with Rice
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Whole chicken, cut into 8 pieces - 1 whole; Ground thyme - 1 teaspoon; Kosher salt and freshly ground black pepper to taste - 1 teaspoon; Canola oil - ¼ cup; Applewood smoked bacon, chopped - 6 slices; Yellow onion, diced small - 1 large; Celery, chopped - 3 ribs; Green bell peppers, chopped - 2; Garlic, minced - 4 cloves; Whole peeled tomatoes, drained and chopped, liquid reserved - 1 (28 ounce) can; Dried currants, plus more for garnish - ¼ cup; Golden raisins, or to taste - ¼ cup; Madras curry powder - 3 tablespoons; Unsalted butter - 2 tablespoons; Bay leaves - 2; Cooked basmati rice - 2 cups; Peanuts, or to taste - 2 tablespoons; Chopped fresh parsley - 2 tablespoons

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Country Captain Chicken with Rice

1. Whole chicken, cut into 8 pieces - 1 whole

2. Ground thyme - 1 teaspoon

3. Kosher salt and freshly ground black pepper to taste - 1 teaspoon

4. Canola oil - ¼ cup

5. Applewood smoked bacon, chopped - 6 slices

6. Yellow onion, diced small - 1 large

7. Celery, chopped - 3 ribs

8. Green bell peppers, chopped - 2

9. Garlic, minced - 4 cloves

10. Whole peeled tomatoes, drained and chopped, liquid reserved - 1 (28 ounce) can

11. Dried currants, plus more for garnish - ¼ cup

12. Golden raisins, or to taste - ¼ cup

13. Madras curry powder - 3 tablespoons

14. Unsalted butter - 2 tablespoons

15. Bay leaves - 2

16. Cooked basmati rice - 2 cups

17. Peanuts, or to taste - 2 tablespoons

18. Chopped fresh parsley - 2 tablespoons

How to cook deliciously - Country Captain Chicken with Rice

1. Stage

Season chicken with thyme, kosher salt, and black pepper.

2. Stage

Heat oil in a 5-quart Dutch oven over high heat. Place chicken pieces, skin-side down, in hot oil and cook until golden brown, 2 to 5 minutes. Transfer chicken to a plate; drain and discard oil.

3. Stage

Reduce heat to medium and add bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to 10 minutes. Transfer bacon to a paper towel-lined plate. Chop into smaller pieces.

4. Stage

Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes. Add chopped tomatoes, 3/4 cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; bring to a simmer, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until sauce is thickened, about 30 minutes.

5. Stage

Preheat oven to 325 degrees F (165 degrees C).

6. Stage

Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.

7. Stage

Bake in the preheated oven until chicken is tender, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

8. Stage

Press 1/2 cup rice into a small bowl and invert onto a plate to remove. Set 2 pieces of chicken on rice and spoon sauce over the top. Repeat with remaining rice, chicken, and sauce. Garnish each with bacon, currants, peanuts, and parsley.