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Country Captain Chicken with Rice

Rated as 4.25 out of 5 Stars
0

"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."
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Ingredients

2 h 15 m servings 783
Original recipe yields 8 servings

Directions

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  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; 62 28.9 28.2 106 471 Full nutrition

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Reviews

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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...