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How to Make Country Captain Chicken with Rice - A Step-by-Step Guide

Country Captain Chicken with Rice is a classic Southern dish that has been enjoyed for generations. This flavorful and comforting recipe is a favorite at family gatherings and potlucks, and it's easy to see why. The dish is a perfect harmony of tender chicken, aromatic spices, savory tomatoes, and hearty rice, all simmered together to create a dish that's perfect for any occasion.

Originating from the Low Country of South Carolina, this dish has African and Indian influences, thanks t...

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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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 50 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 8
  • Yield: 8 servings

  • Season chicken with thyme, kosher salt, and black pepper.
  • 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.
  • 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.
  • 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.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Return chicken to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
  • 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).
  • 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

    783 cal.

    • Total Fat: 62g
    • Saturated Fat: 17g
    • Cholesterol: 106mg
    • Sodium: 471mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 11g
    • Protein: 28g
    • Vitamin C: 38mg
    • Calcium: 97mg
    • Iron: 5mg
    • Potassium: 689mg

    Categories

    Main recipes
    Chicken recipes
    One pot recipes
    Rice recipes
    Curry recipes