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

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.