Country Captain Chicken with Rice recipe
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Ingredients
- 1 whole whole chicken, cut into 8 pieces 1 teaspoon ground thyme kosher salt and freshly ground black pepper to taste ¼ 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 ¼ cup dried currants, plus more for garnish ¼ 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
Nutrition Info
- 782.6 caloriescarbohydrate: 28.9 gcholesterol: 105.7 mgfat: 62 gfiber: 3.9 gprotein: 28.2 gsaturatedFat: 16.9 gservingSize: -sodium: 471.1 mgsugar: 10.5 gtransFat: : -unsaturatedFat: : -
Directions Country Captain Chicken with Rice
Directions
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Season chicken with thyme, kosher salt, and black pepper.
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.
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.
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.
Preheat oven to 325 degrees F (165 degrees C).
Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
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).
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.