Country Captain Chicken with Rice

Name: Country Captain Chicken with Rice
Total time: 135
Yield: 8
Ingredients: 1 whole whole chicken, cut into 8 pieces; 1 teaspoon ground thyme; kosher salt and freshly ground black pepper to taste; 0.25 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; 0.25 cup dried currants, plus more for garnish; 0.25 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

Recipe by Mario Brown from allrecipes.com

Dinner 2 Hr. 15 Mins.

Ingredients

8 servings

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1 whole whole chicken, cut into 8 pieces
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1 teaspoon ground thyme
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kosher salt and freshly ground black pepper to taste
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0.25 cup canola oil
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6 slices applewood smoked bacon, chopped
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1 large yellow onion, diced small
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3 ribs celery, chopped
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2 green bell peppers, chopped
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4 cloves garlic, minced

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1 (28 ounce) can whole peeled tomatoes, drained and chopped, liquid reserved
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0.25 cup dried currants, plus more for garnish
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0.25 cup golden raisins, or to taste
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3 tablespoons Madras curry powder
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2 tablespoons unsalted butter
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2 bay leaves
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2 cups cooked basmati rice
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2 tablespoons peanuts, or to taste
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2 tablespoons chopped fresh parsley

Instructions

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.