- 1 whole whole chicken, cut into 8 pieces
- 1 teaspoon ground thyme
- kosher salt and freshly ground black pepper to taste
- 1/4 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
- 1/4 cup dried currants, plus more for garnish
- 1/4 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
- 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.
- 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 currants, peanuts, and parsley.
04/17/2018
recipepes.com
Country Captain Chicken with Rice, recipe
PT15M
PT1H
5
455 calories
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