Country Captain Chicken (Georgia Curried Chicken and Rice)

Why you’ll love it

• Crispy, juicy chicken that stays tender while it bakes in the sauce.
• Warm, mild spice: curry powder, paprika and thyme give flavor without too much heat, so kids love it too.
• One pan for browning and baking, plus simple pantry ingredients.

Quick facts

Ingredients

For the chicken

• 3 lb (1.4 kg) bone-in, skin-on chicken thighs (about 8)
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup (40 g) all-purpose flour
• 4 slices bacon, chopped
• 1 tbsp vegetable oil, if needed

For the curry-tomato sauce

• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp mild curry powder
• 1 tsp sweet paprika
• 1/2 tsp dried thyme
• 1/8 to 1/4 tsp cayenne pepper (optional)
• 1 can (28 oz / 794 g) diced tomatoes, with their juice
• 1/2 cup (120 ml) low-sodium chicken broth
• 1/3 cup (50 g) dried currants or raisins
• 1 tsp light brown sugar
• 1 bay leaf

To serve

• 4 to 5 cups hot cooked long-grain white rice (from about 1 1/2 cups / 300 g raw rice)
• 1/2 cup (55 g) sliced or slivered almonds, toasted
• 2 tbsp chopped fresh parsley
• Mango chutney (optional)

Step-by-step method

1. Heat the oven and cook the bacon. Heat the oven to 350°F (175°C) with a rack in the middle. In a large ovenproof braiser or 12-inch deep skillet, cook the bacon over medium heat, stirring, 6–8 minutes, until crisp. Transfer it to a paper towel–lined plate, leaving the fat in the pan.

2. Season and dredge the chicken. Pat the thighs very dry. Season all over with the salt and pepper, then dredge them lightly in the flour, shaking off the excess.

3. Brown the chicken. Heat the bacon fat over medium-high heat (add the oil if there is less than 2 tablespoons). Place the thighs skin side down and cook without moving them 6–8 minutes, until the skin is deep golden and crisp. Turn and cook 2–3 minutes more. Transfer to a plate; they will finish cooking in the oven.

4. Cook the vegetables and spices. Pour off all but about 2 tablespoons of fat. Lower the heat to medium, add the onion and both bell peppers and cook 6–7 minutes, scraping up the browned bits, until soft. Add the garlic, curry powder, paprika, thyme and cayenne and stir 1 minute, until fragrant.

5. Build the sauce. Stir in the tomatoes with their juice, the broth, currants, brown sugar, bay leaf and half of the bacon. Bring to a simmer and cook 3 minutes.

6. Bake. Nestle the chicken into the sauce skin side up, keeping the skin above the liquid so it stays crisp. Bake uncovered 45–50 minutes, until the sauce has thickened and the thighs reach at least 175°F (80°C) near the bone.

7. Serve. Let the pan rest 5 minutes and remove the bay leaf. Serve the chicken and sauce over hot rice, sprinkled with the remaining bacon, the toasted almonds and parsley, with chutney on the side if you like.

How to know it is done

The chicken is ready when the skin is browned and crisp on top, the juices run clear when you pierce the thickest part, and an instant-read thermometer inserted near the bone (without touching it) reads 175–185°F (80–85°C); thighs are safe at 165°F (74°C) but are more tender at the higher temperature. The sauce should be thick enough to coat a spoon and bubble gently around the edges.

Tips for the best result

• Dry the chicken well before flouring it; damp skin will not brown or crisp.
• Toast the curry powder in the fat for a full minute so it tastes warm and rounded, not raw.
• Toast the almonds in a dry skillet over medium-low heat 3–4 minutes, stirring, until golden and fragrant.
• Taste the sauce before baking; if your tomatoes are very acidic, add another 1/2 teaspoon of brown sugar.

Variations and substitutions

• Boneless thighs: use 2 lb (900 g) boneless, skinless thighs, brown 3 minutes per side and bake 25–30 minutes.
• Whole cut-up chicken: use a 3 1/2 to 4 lb (1.6 to 1.8 kg) chicken cut into 8 pieces; bake until the breasts reach 165°F (74°C).
• Without bacon: skip the bacon and brown the chicken in 2 tablespoons of vegetable oil; add 1/2 teaspoon smoked paprika for a smoky touch.
• Spicier: use hot curry powder or add a minced jalapeño with the peppers.
• Raisin-free: leave out the currants, or use chopped dried apricots instead.

Make ahead

Country Captain tastes even better the next day. Bake it completely, let it cool and refrigerate it in the pan or in a covered dish up to 2 days. Reheat covered in a 350°F (175°C) oven for 25–30 minutes, uncovering for the last 10 minutes to re-crisp the skin. You can also make the sauce (steps 4–5) a day ahead, then brown the chicken and bake when ready.

Storage and reheating

Refrigerate leftovers in an airtight container up to 4 days; store the rice and almonds separately. To freeze, pack the chicken and sauce in freezer containers for up to 3 months and thaw overnight in the refrigerator. Reheat in a covered skillet over medium-low heat with a splash of broth for 12–15 minutes, or microwave individual portions 2–3 minutes.