Country Captain Chicken Recipe

Name: Country Captain Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3-4 pound chicken, cut into 8 pieces; 1 teaspoon thyme; Kosher salt and ground pepper; 1/4 cut canola oil; 6 slices bacon, chopped; 4 garlic cloves, finely chopped; 3 ribs celery chopped; 2 green peppers, cored, seeded and chopped; 1 large yellow onion, chopped; 1 28 ounce can whole peeled tomatoes, chopped (3/4 cup of juice reserved); 3 tablespoons curry powder; 2 tablespoons butter; 1/2 cup currants, plus more for garnish; 2 bay leaves; 2 cups steamed shite rice, for serving; Peanuts for garnish.

Servings: persons

1 3-4 pound chicken, cut into 8 pieces
1 teaspoon thyme
Kosher salt and ground pepper
1/4 cut canola oil
6 slices bacon, chopped
4 garlic cloves, finely chopped
3 ribs celery chopped
2 green peppers, cored, seeded and chopped
1 large yellow onion, chopped
1 28 ounce can whole peeled tomatoes, chopped (3/4 cup of juice reserved)
3 tablespoons curry powder
2 tablespoons butter
1/2 cup currants, plus more for garnish
2 bay leaves
2 cups steamed shite rice, for serving
Peanuts for garnish.

1
1. Season chicken with thyme, salt, and pepper. Heat oil in a 5 quart dutch oven over high. Add chicken, skin side down, and cook, turning once, until golden, about 12 minutes. Using tongs, transfer chicken to a plate and set aside.
2
2. Discard oil and return dutch oven to medium heat. Add bacon and cook, stirring until crisp, 7 minutes. Using a slotted spoon, transfer bacon to a paper towel lined plate, set aside.
3
3. Add the garlic, celery, peppers, and onions to the dutch oven and cook, stirring until soft, about 10 minutes. Add tomatoes and their juice and cook stirring often until the juice thickens, about 10 minutes.
4
4. Stir in the curry, butter, currants and bay leaves and season with salt and pepper. Reduce heat to medium-low, cover and simmer, stirring until thickens into a chunky sauce, about 30 minutes.
5
5. Heat oven to 325 degrees. Add the reserved chicken to the dutch oven, nestling it into the thick curry sauce, spoon some of the sauce over the chicken. Cover and cook until chicken is very tender, about 1 hour and 15 minutes.
6
6. Spoon sauce over chicken, serve with rice and garnish with currants and peanuts.

915

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3-4 pound chicken, cut into 8 pieces, 1 teaspoon thyme, Kosher salt and ground pepper, 1/4 cut canola oil, and more.

Yes, Country Captain Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Country Captain Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions