4.0 Stars based on 291
If you weren't raised in the South, it's very unlikely that you have ever eaten, or even heard of, this classic chicken dish. As with all chicken recipes in the South, Country Captain Chicken varies with the cook. Some recipes call for a long cooking time, whereas others use quick-cooking chicken breasts. One thing is always certain: it is perfumed and slightly spiced with curry. This chicken dish is super easy to prepare and so good.
- 1 broiler chicken, about 3 pounds, cut in parts 4 slices bacon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups fresh tomatoes, chopped
- 2 teaspoons Madras curry powder
- 1/2 teaspoon thyme leaves
- 1 cup chicken broth, hot
- 1/2 cup currants or raisins
- 1 tablespoon chopped fresh parsley
- 1/2 cup slivered toasted almonds
- In Dutch oven or deep frying pan, cook bacon until crisp. Remove bacon to paper towels to drain; crumble and set aside. Add chicken parts to the pan; cook for about 15 minutes, turning, or until browned.
- Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm. To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes.
- Add tomatoes, curry powder, thyme and 1/2 teaspoon of salt. Bring to a boil, reduce heat, cover and simmer for about 10 minutes. Place currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.
- Return chicken to the pan; cover and cook for 20 minutes. Add currants and broth; cover and cook for another 10 minutes or until chicken is done.
- Sprinkle with parsley, crumbled bacon and toasted almonds. Serve on rice.