Country Captain Chicken

READY IN: 1hr 40mins
Recipe by Michelle Figueroa

Adapted from The Lee Brothers Cookbook: Stories & Recipes from Southerners

Top Review by Sue dOOLITTLE

Great flavor. Loved not cooking the rice in the sauce - that way one night we had it with white rice and the next with brown rice. Also changed the bacon step and used some bacon grease & EVOO to cut a few fat calories.

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Place water in small saucepan and boil over high heat. Place raisins in small bowl; pour enough boiling water over just to cover raisins. Let stand. In another small bowl, combine curry powder, garam masala, salt and pepper. Reserve.
  2. In large, oven-proof skillet, cook bacon pieces over medium heat until golden brown, about 3 minutes. Remove with slotted spoon; place on paper towels and drain. Reserve 2 tablespoons bacon fat in skillet. Add chicken to skillet and brown over medium-high heat, turning. (Add excess bacon fat if pan becomes too dry.) Remove chicken thighs to plate and set aside.
  3. In same skillet, add carrots, bell peppers, onion and garlic; cook 6 minutes or until lightly softened. Add tomatoes, spice mixture, ginger, and raisins with the water. Simmer sauce to thicken, about 8 minutes. Place chicken thighs in sauce, skin-up. Tent skillet loosely with foil; transfer to middle rack of oven. Bake 20 minutes. Remove foil from skillet; cook the further thicken sauce, about 15 minutes more.
  4. Remove chicken from oven. Spoon rice on serving platter; top with chicken thighs and then with tomato sauce. Garnish with bacon pieces, almonds and parsley.

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