Country Captain Chicken with Rice


This is an easy dish to experiment with Indian cooking, assuming it is not a family tradition already. I learned it from my sous chef Robbie J. at Keswick Hall.

Prep Time:
25 mins
Cook Time:
1 hrs 50 mins
Total Time:
2 hrs 15 mins
8 servings


  • 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


  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. 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.

  5. Preheat oven to 325 degrees F (165 degrees C).

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

  7. 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).

  8. 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.

Nutrition Facts (per serving)

783 Calories
62g Fat
29g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 783
% Daily Value *
Total Fat 62g 79%
Saturated Fat 17g 85%
Cholesterol 106mg 35%
Sodium 471mg 20%
Total Carbohydrate 29g 11%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 28g
Vitamin C 38mg 188%
Calcium 97mg 7%
Iron 5mg 26%
Potassium 689mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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