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Country Captain Chicken with Rice
Country Captain Chicken with Rice
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Prep Time:
25 minutes
Cook Time:
110 minutes
Total Time:
135 minutes
Country captain chicken with rice, a delightful dish featuring Madras curry, currants, and raisins.
Ingredients:
  • 1 whole whole chicken, cut into 8 pieces
  • 1 teaspoon ground thyme
  • kosher salt and freshly ground black pepper to taste
  • 0.25 cup canola oil
  • 6 slices applewood smoked bacon, chopped
  • 1 large yellow onion, diced small
  • 3 ribs celery, chopped
  • 2 green bell peppers, chopped
  • 4 cloves garlic, minced
  • 1 (28 ounce) can whole peeled tomatoes, drained and chopped, liquid reserved
  • 0.25 cup dried currants, plus more for garnish
  • 0.25 cup golden raisins, or to taste
  • 3 tablespoons Madras curry powder
  • 2 tablespoons unsalted butter
  • 2 bay leaves
  • 2 cups cooked basmati rice
  • 2 tablespoons peanuts, or to taste
  • 2 tablespoons chopped fresh parsley
Instructions:
  • Season the chicken generously with aromatic thyme, kosher salt, and freshly ground black pepper.
  • In a 5-quart Dutch oven, heat oil over high heat. Add chicken pieces, skin-side down, and cook until golden brown, about 2 to 5 minutes. Remove chicken to a plate and discard the oil.
  • Lower the heat to medium and introduce the bacon to the Dutch oven. Sauté and stir until the bacon becomes golden and crispy, which should take about 7 to 10 minutes. Move the bacon to a plate lined with paper towels and proceed to chop it into smaller pieces.
  • In a Dutch oven, sauté onion, celery, bell peppers, and garlic until soft, for about 10 minutes. Stir in chopped tomatoes, 3/4 cup of reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper. Bring to a simmer, then cover and simmer over medium-low heat until sauce thickens, for about 30 minutes.
  • Preheat your oven to 325°F (165°C).
  • Place the chicken back in the Dutch oven and generously drizzle the savory sauce on top. Seal the deliciousness with the lid.
  • Roast in the preheated oven until the chicken is tender, approximately 1 hour. Use an instant-read thermometer to check for doneness - the temperature should reach 165 degrees F (74 degrees C) when inserted into the thickest part of the thigh near the bone.
  • Mold 1/2 cup rice in a small bowl and gently flip onto a plate. Place 2 chicken pieces on top of rice and drizzle with sauce. Repeat the process with remaining rice, chicken, and sauce. Decorate each dish with bacon, currants, peanuts, and parsley.

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