How To Make Country Captain Chicken with Rice
This crunchy rendition of the Country Captain Chicken with Rice combines bacon, basmati rice, chicken, and veggies for a bite that’s bursting with flavors.
Serves:
Ingredients
- 1whole chicken,cut into 8 pcs
- 1tspthyme,ground
- kosher salt and freshly ground black pepper,to taste
- ¼cupcanola oil
- 6slicesapplewood smoked bacon,chopped
- 1large yellow onion,diced small
- 3celery ribs,chopped
- 2green bell peppers,chopped
- 4clovesgarlic,minced
- 28ozwhole tomatoes,(1 can) peeled, drained and chopped, liquid reserved
- ¼cupcurrants,dried, plus more for garnish
- ¼cupgolden raisins,or to taste
- 3tbspmadras curry powder
- 2tbspunsalted butter
- 2bay leaves
- 2cupsbasmati rice,cooked
- 2tbsppeanuts,or to taste
- 2tbspfresh parsley,chopped
Instructions
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Season chicken with thyme, kosher salt, and black pepper.
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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.
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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.
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Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes.
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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 for about 30 minutes.
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Preheat oven to 325 degrees F.
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Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
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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.
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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.
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Garnish each with bacon, currants, peanuts, and parsley then serve.
Nutrition
- Calories: 752.52kcal
- Fat: 43.12g
- Saturated Fat: 12.04g
- Trans Fat: 0.32g
- Monounsaturated Fat: 19.14g
- Polyunsaturated Fat: 8.95g
- Carbohydrates: 54.34g
- Fiber: 5.90g
- Sugar: 10.41g
- Protein: 36.85g
- Cholesterol: 134.49mg
- Sodium: 948.80mg
- Calcium: 109.56mg
- Potassium: 834.06mg
- Iron: 5.24mg
- Vitamin A: 121.79µg
- Vitamin C: 42.46mg
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