1
Make the rice- In a small saucepan with a lid,
combine rice, 1 3/4 cups water and 1/4 teaspoon
kosher salt. Place on high heat, and bring to a
boil. Cover, reduce heat to a simmer, and cook
until all liquid has been absorbed and rice is
tender, 15-20 minutes. Remove from heat, and
keep covered.
2
While the rice cooks, prepare your mise en
place- Finely chop bacon. Peel and dice onion.
Halve pepper; core, seed and thinly slice
flesh. Season chicken with a total 1/4 teaspoon
kosher salt and 1/4 teaspoon black pepper.
3
In a skillet over medium heat, cook bacon,
stirring occasionally, until crisp. Use a
slotted spoon to transfer bacon to a paper
towel-lined plate to drain. Add chicken thighs
to the bacon fat in skillet, and brown about 5
minutes on each side. Transfer chicken to a
clean plate. (It will not be fully cooked.) 4
Add onion to hot fat in skillet, and stir until
coated. Cook 2 minutes. Stir in red pepper, and
cook, stirring occasionally, 4 minutes. Stir in
curry powder (the whole amount will yield a
spicy dish; use half or less if you prefer a
milder flavor). Cook 2 minutes more.
5
Return chicken to the pan, and pour tomatoes
and their juice over chicken. Break apart
tomatoes, and stir in raisins. Cover, reduce
heat to low, and cook until chicken is cooked
through, about 10 minutes. 6
Fluff rice with a fork. Divide rice between 2
bowls. Serve chicken over rice, and sprinkle
with bacon and almonds. Top with a dollop of
mango chutney, and enjoy!
Note- Mango chutney is sweet and hot peppery.
Try different types of chutney/jelly.
Originally Submitted
7/6/2017
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