Country Captain Chicken with Rice Recipe

Country Captain Chicken with Rice Recipe

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.

Preparation: 25 minutes
Cooking: 1 hour 50 minutes
Total: 2 hours 15 minutes



  • 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


  1. Season chicken with thyme, kosher salt, and black pepper.

  2. 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. 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. Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium heat until soft, about 10 minutes.

  5. 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.

  6. Preheat oven to 325 degrees F.

  7. Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.

  8. 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.

  9. 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.

  10. Garnish each with bacon, currants, peanuts, and parsley then serve.


  • 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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