Throwdown’s Country Captain Chicken

This delicious Country Captain Chicken is a flavorful, hearty dish that’s easy to make and perfect for a family dinner. With a rich curry sauce, crispy bacon, and tender chicken, it’s both satisfying and versatile. You can adjust the spices to suit your taste, making it a dish everyone will love!

Ingredients Needed:

Curry Mix:

• 3 tablespoons ancho chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons ground fennel
• 2 teaspoons ground turmeric
• 1 teaspoon ground cardamom
• 1 teaspoon ground cloves
• 1 teaspoon ground chili de arbol
• 1 teaspoon ground black pepper

Coconut Rice with Green Onions:

• 1 tablespoon unsalted butter
• 1/4 cup finely diced Spanish onion
• 2 cups long-grain rice
• 1 can of unsweetened coconut milk
• 1 cup water
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 green onions, thinly sliced

Country Captain Chicken:

• 2 teaspoons canola oil
• 6 slices bacon, diced
• 2 tablespoons unsalted butter
• 1 tablespoon canola oil
• 1 1/2 cups all-purpose flour
• Salt and freshly ground black pepper
• 8 bone-in chicken thighs, skin removed
• 1 medium Spanish onion, halved and thinly sliced
• 1 large bell pepper, halved, seeded and thinly sliced
• 2 cloves garlic, thinly sliced
• 1/2 serrano chile, finely diced
• 2 heaping teaspoons of Mesa curry mix, recipe above
• 1 cup dry white wine
• 2 cups homemade chicken stock
• 1 can plum tomatoes, drained well and coarsely chopped
• Scant 1/4 cup currants or raisins
• 1 1/2 tablespoons chopped fresh thyme leaves
• Honey
• 1/3 cup coarsely chopped fresh flat-leaf parsley, plus more for garnish
• Slivered almonds, lightly toasted and chopped
• Coconut Rice with Green Onions, recipe above

How To Make Throwdown’s Country Captain Chicken?

1. Cook the Rice: Melt butter in a pan, and cook onion for 2 minutes. Stir in rice, coconut milk, water, salt, and pepper. Bring to a boil, then cover and simmer for 16 minutes. Let it sit for 5 minutes, fluff with a fork, and fold in the green onions.
2. Cook the Bacon: Cook the bacon in oil until crispy, then set aside.
3. Sear the Chicken: Coat chicken in seasoned flour, then sear both sides in the pan until golden brown. Remove the chicken and set aside.
4. Cook the Veggies: In the same pan, cook onion and bell pepper for 5 minutes. Add garlic and serrano chile, and cook for 1 minute. Stir in curry powder and cook for another minute. Add wine and reduce by 3/4.
5. Simmer the Sauce: Add chicken stock, tomatoes, currants, thyme, and honey to the pan. Let it simmer.
6. Bake the Chicken: Nestle chicken back into the pan, cover, and bake at 325°F for 35 minutes. Remove the lid and bake for an additional 15 minutes.
7. Finish the Sauce: Remove the chicken, reduce the sauce by boiling. Season with salt, pepper, and honey. Stir in parsley.
8. Serve: Serve the chicken with the sauce, bacon, almonds, parsley, and coconut rice.

Recipe Tips:

• Use bone-in chicken thighs for the best flavor and juiciness. Skinless thighs work well, but bone-in thighs give the dish more richness.
• Don’t skip the wine reduction. Allowing the wine to be reduced by 3/4 before adding the chicken stock intensifies the flavor of the sauce.
• Let the rice rest after cooking for a few minutes. This helps it become fluffy and fully absorb the flavors.
• Reduce the sauce well after baking. Boiling it down will thicken it and concentrate the flavors, making the dish even more delicious.
• Toast the almonds before adding them. Toasting them brings out their nutty flavor, adding extra texture and depth to the dish.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken cool to room temperature and store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the chicken, then store it in a freezer-safe container or bag. It will be kept in the freezer for up to 3 months.
• Reheat: Heat the chicken and sauce in a pan on medium heat for 5-7 minutes, stirring occasionally until heated through.

Nutrition Facts:

• Calories: 330 kcal
• Total Fat: 11g
• Saturated Fat: 2g
• Cholesterol: 90mg
• Sodium: 610mg
• Potassium: 540mg
• Total Carbohydrate: 21g
• Dietary Fiber: 4g
• Sugars: 7g
• Protein: 35g

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