New this month
Get the Allrecipes magazine

Country Captain Chicken with Rice

Mario Brown

"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."
Added to shopping list. Go to shopping list.


2 h 15 m servings 783 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.
  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 currants, peanuts, and parsley.

Nutrition Facts

Per Serving: 783 calories; 62 g fat; 28.9 g carbohydrates; 28.2 g protein; 106 mg cholesterol; 471 mg sodium. Full nutrition

Similar recipes


Read all reviews 4
Most helpful
Most positive
Least positive

This recipe is delicious. It is a little time consuming, but well worth it. I went out and purchased all the ingredients the day that I made it, so that everything would be very fresh. After p...

I made it exactly the same but used drum sticks - it’s what I had on hand... but I found it bland. Not sure what was missing or if it’s just my palate. I have made other Curry’s before with n...

We really enjoyed this tasty recipe for dinner! It was chock-full of flavor, and the textures were nice, too. I did not use the canola oil, choosing to start with the bacon. I used the render...

This is really delicious! Unexpectedly so!! Followed recipe exactly except I used chicken thighs instead of whole chicken and omitted the peanuts at the end. Family loved it!! thanks so much for...