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Throwdown's Country Captain Chicken

  • 4servings
  • 125minutes

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Source: www.cookingchanneltv.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, D, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons ancho chili powder

  2. 2 teaspoons ground cumin

  3. 2 teaspoons ground coriander

  4. 2 teaspoons ground fennel

  5. 2 teaspoons ground turmeric

  6. 1 teaspoon ground cardamom

  7. 1 teaspoon ground cloves

  8. 1 teaspoon ground chili de arbol

  9. 1 teaspoon ground black pepper

  10. 1 tablespoon unsalted butter

  11. 1/4 cup finely diced Spanish onion

  12. 2 cups long-grain rice

  13. 1 (13-14 ounce) can unsweetened coconut milk

  14. 1 cup water

  15. 1 1/2 teaspoons kosher salt

  16. 1/4 teaspoon freshly ground black pepper

  17. 4 green onions, thinly sliced

  18. 2 teaspoons canola oil

  19. 6 slices bacon, diced

  20. 2 tablespoons unsalted butter

  21. 1 tablespoon canola oil

  22. 1 1/2 cups all-purpose flour

  23. Salt and freshly ground black pepper

  24. 8 bone-in chicken thighs, skin removed

  25. 1 medium Spanish onion , halved and thinly sliced

  26. 1 large bell pepper, halved, seeded and thinly sliced

  27. 2 cloves garlic , thinly sliced

  28. 1/2 serrano chile , finely diced

  29. 2 heaping teaspoons Mesa curry mix, recipe above

  30. 1 cup dry white wine

  31. 2 cups homemade chicken stock

  32. 1 (28-ounce) can plum tomatoes , drained well and coarsely chopped

  33. Scant 1/4 cup currants or raisins

  34. 1 1/2 tablespoons chopped fresh thyme leaves

  35. Honey

  36. 1/3 cup coarsely chopped fresh flat-leaf parsley , plus more for garnish

  37. Slivered almonds, lightly toasted and chopped

  38. Coconut Rice with Green Onions, recipe above

Instructions Jump to Ingredients ↑

  1. Country Captain Chicken:

  2. For the curry mix:

  3. Combine all the spices in a small bowl.

  4. For the coconut rice with green onions:

  5. Melt the butter in a medium saucepan over high heat. Add the onion and cook until soft, about 2 minutes. Add the rice and stir to coat the grains in the butter. Add the coconut milk, water, salt and pepper and bring to a boil, stir once, cover the pot, reduce the heat to medium-low and cook until tender, about 16 minutes.

  6. Remove from the heat and let the rice sit, covered for 5 minutes. Remove the lid, fluff with a fork and fold in the green onion. Let sit 5 minutes before serving.

  7. For the country captain chicken:

  8. Preheat the oven to 325 degrees F.

  9. Heat the oil in a large, high sided saute pan over medium-high heat. Add the bacon and cook until golden brown and crisp . Remove with a slotted spoon to a plate lined with paper towels. Add the butter and 1 tablespoon of canola to the rendered bacon fat in the pan and heat until it begins to shimmer.

  10. Put the flour in a shallow bowl and season liberally with salt and pepper. Season the chicken on both sides with salt and pepper, dredge in the flour and tap off any excess. Sear the chicken on both sides until golden brown. Remove to plate.

  11. Add the onion and bell pepper to the pan, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic and the serrano and cook for 1 minute. Stir in the curry powder and cook for 1 minute. Add the wine and cook until reduced by 3/4. Add the chicken stock, bring to a simmer and reduce slightly. Stir in the tomatoes, currants or raisins , thyme, 2 teaspoons of honey and season with a little salt and pepper and bring to a simmer. Nestle the chicken thighs into the pan, cover with a tight fitting lid and bake in the oven for 35 minutes. Remove the lid after 35 minutes and continue to bake an additional 15 minutes.

  12. Remove the chicken to a platter and tent slightly to keep warm. Put the pan and sauce back on the burner over high heat and bring to a boil. Let the sauce reduce slightly, then season with salt, pepper, and honey , to taste. Stir in the parsley. Spoon the sauce over the chicken and top with the bacon, almonds and more parsley. Serve with Coconut Rice with Green Onions.

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