Country Captain Chicken

National Chicken Council
  • Yield: 4 servings
  • Prep: 15g
  • Cook: 70 mins


6-- chicken thighs, bone-in and skin-on
1cup cold tap water
1/2cup raisins
1tablespoon curry powder
1tablespoon garam masala
1-1/2teaspoon salt
1/2teaspoon black pepper
2slices bacon, diced
2-- carrots, peeled and sliced into ¼-inch thick pieces
2-- yellow bell peppers, diced
1-- onion, diced
3cloves garlic, diced
1-- (28-ounce) can crushed tomatoes, with juice
2tablespoons fresh grated ginger
2/3cup slivered almonds, lightly toasted
2cups cooked white rice
1/2cup chopped parsley


  1. Heat oven to 350F. 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.

Adapted from The Lee Brothers Cookbook: Stories & Recipes from Southerners And Would-Be Southerners, by Matthew and Ted Lee, W.W. Norton, 2006.

Nutritional Info *per serving

  • Calories 600
  • Glycemic Load 10
  • Fat 21g
  • Saturated Fat 4g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 10g
  • Cholesterol 80mg
  • Sodium 1350mg
  • Potassium 1530mg
  • Carbohydrate 75g
  • Fiber 11g
  • Sugars 14g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 340%
  • Calcium 20%
  • Iron 45%