Simple but tasty menu Country Captain Chicken with Rice

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Country Captain Chicken with Rice

"This is an clean dish to test with Indian cooking, assuming it is not a own family tradition already. I found out it from my sous chef Robbie J. At Keswick Hall."

Ingredients :

1 entire entire hen, cut into 8 portions
1 teaspoon floor thyme
kosher salt and freshly ground black pepper to taste
1/4 cup canola oil
6 slices applewood smoked bacon, chopped
1 massive yellow onion, diced small
three ribs celery, chopped
2 inexperienced bell peppers, chopped
4 cloves garlic, minced
1 (28 ounce) can complete peeled tomatoes, drained and chopped, liquid reserved
1/4 cup dried currants, plus more for garnish
1/four 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 flavor
2 tablespoons chopped fresh parsley

Instructions :

Prep : 25M	Cook : 8M	Ready in : 2H15M

Season bird with thyme, kosher salt, and black pepper.
Heat oil in a five-quart Dutch oven over high warmness. Place fowl pieces, pores and skin-facet down, in hot oil and cook dinner until golden brown, 2 to 5 minutes. Transfer hen to a plate; drain and discard oil.
Reduce warmness to medium and upload bacon to the Dutch oven. Cook and stir until bacon is browned and crispy, 7 to ten minutes. Transfer bacon to a paper towel-coated plate. Chop into smaller pieces.
Cook and stir onion, celery, bell peppers, and garlic in the Dutch oven over medium warmness until tender, approximately 10 mins. Add chopped tomatoes, 3/four cup reserved tomato liquid, currants, raisins, curry powder, butter, bay leaves, salt, and black pepper; convey to a simmer, reduce warmth to medium-low, cowl the Dutch oven with a lid, and simmer till sauce is thickened, about 30 minutes.
Preheat oven to 325 tiers F (one hundred sixty five tiers C).
Return hen to Dutch oven and spoon sauce over the top. Cover the Dutch oven with a lid.
Bake inside the preheated oven until chook is tender, approximately 1 hour. An immediate-read thermometer inserted into the thickest a part of the thigh, near the bone need to read 165 stages F (seventy four ranges C).
Press 1/2 cup rice into a small bowl and invert onto a plate to get rid of. Set 2 portions of hen on rice and spoon sauce over the top. Repeat with final rice, chicken, and sauce. Garnish every with bacon, currants, peanuts, and parsley.

Notes :

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