Country Captain Chicken with Rice

Recipesfull introduces to you: Indian Recipes. (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.

Brief

Prep 25 mins

Cook: 1hr50 mins

Total: 2hrs15 mins

Servings: 8

Yield: 8 servings

Country Captain Chicken with Rice

Ingredients

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

Whole Wheat Chapati

World Cuisine

Directions

Step 1

Season chicken with thyme kosher salt and black pepper.

Step 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.

Step 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.

Step 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.

Step 5

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

Step 6

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

Step 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).

Step 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.

Nutritional Information

Country Captain Chicken with Rice

Servings Per Recipe:8

Calories: 782.6

% Daily Value *

Protein: 28.2g 56%

Carbohydrates: 28.9g 9%

Dietary Fiber: 3.9g 16%

Sugars: 10.5g

Fat: 62g 95%

Saturated Fat: 16.9g 85%

Cholesterol: 105.7mg 35%

Vitamin A Iu: 823.3IU 17%

Niacin Equivalents: 11.8mg 91%

Vitamin B6: 0.4mg 27%

Vitamin C: 37.6mg 63%

Folate: 58.3mcg 15%

Calcium: 96.8mg 10%

Iron: 4.6mg 26%

Magnesium: 58.6mg 21%

Potassium: 689.3mg 19%

Sodium: 471.1mg 19%

Thiamin: 0.3mg 27%

Calories From Fat: 557.9

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.