Chicken Country Captain

admin, June 19, 2014

Chicken Country Captain  is a curried chicken and rice dish, which is popular in the Southern United States

Serving size: 4

Ingredients:

  1. 1 (3–4-lb.) chicken, cut into 8 pieces
  2. 1 tsp. dried thyme
  3. Kosher salt and freshly ground black pepper, to taste
  4. ¼ cup canola oil
  5. 6 slices bacon, chopped
  6. 4 cloves garlic, finely chopped
  7. 3 ribs celery, chopped
  8. 2 green bell peppers, cored, seeded, and chopped
  9. 1 large yellow onion, chopped
  10. 1 (28-oz.) can whole peeled tomatoes, chopped, (¾ cup tomato juice reserved)
  11. 3 tbsp. curry powder
  12. 2 tbsp. unsalted butter
  13. ⅓ cup currants, plus more for garnish
  14. 2 bay leaves
  15. 2 cups steamed white rice, for serving
  16. Peanuts, for garnish

 

Directions:

  1. Season chicken with thyme, salt, and pepper. Heat oil in a 5-qt. dutch oven over high heat. Add chicken, skin side down, and cook, turning once, until golden brown, about 12 minutes. Using tongs, transfer chicken to a plate and set aside.
  2. Discard oil and return dutch oven to medium heat. Add bacon and cook, stirring occasionally, until crisp, 7 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate; set aside. Add the garlic, celery, peppers, and onions to the dutch oven and cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and their juice and cook, stirring frequently, until the juice thickens, about 10 minutes. Stir in the curry powder, butter, currants, and bay leaves and season with salt and pepper. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until it thickens into a chunky sauce, 30 minutes.
  3. Heat oven to 325˚. Add the reserved chicken to the dutch oven, nestling it into the thick curry sauce; spoon some of the sauce over chicken. Cover and cook until chicken is very tender, about 1 hour and 15 minutes. Spoon sauce over chicken, serve with rice, and garnish with bacon, currants, and peanuts.

 

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