Name: Quick Country Captain Chicken
Total time: 1 h 15 min
Ingredients: 4 pounds bone-in, skin-on chicken pieces , breasts halved crosswise, leg quarters separated into thighs and drumsticks; Salt and pepper; 1 tablespoon vegetable oil; 2 onions , chopped fine; 1 green bell pepper , seeded and chopped fine; 2 garlic cloves , minced; 2 tablespoons tomato paste; 2 tablespoons curry powder; 2 tablespoons all-purpose flour; 1 teaspoon brown sugar; 1 (28-ounce) can petite diced tomatoes (see note); 1 Granny Smith apple , cored and chopped fine; 1/2 cup raisins or currants; 2 teaspoons lime juice

Why This Recipe Works

Country Captain Chicken has been distilled over centuries through Indian, British, and American culture. We borrowed some traditional Indian cooking methods to bring this dish back to its roots. We quickly found that the chicken skin turned flabby when simmered in sauce, so we seared the chicken, removed the skin, and relied on the fond (the browned bits on the bottom of the pan) to flavor the sauce. The addition of tomato paste not only improved the body of the sauce but also gave the dish a gentle sweetness. Taking a hint from Indian cooks, we toasted the curry spice for our Country Captain Chicken recipe—to eliminate raw, one-dimensional flavors—before adding it to the dish.

Before You Begin

Petite diced tomatoes are sold alongside regular canned diced tomatoes. If you can’t find them, use one 28-ounce can of diced tomatoes that have been pulsed in a food processor until coarsely ground. Serve with rice and garnishes (see The Captain’s Crew, below).

Instructions

BROWN CHICKEN Pat chicken dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Cook half of chicken until well browned, about 5 minutes per side. Transfer to plate and repeat with remaining chicken. When chicken is cool enough to handle, remove and discard skin.

COOK VEGETABLES Pour off all but 2 tablespoons fat from pot. Cook onions and bell pepper, covered, until softened, about 8 minutes. Stir in garlic, tomato paste, curry powder, flour, and sugar and cook until fragrant and color deepens, about 2 minutes. Stir in tomatoes, apple, and raisins and bring to boil.

SIMMER CHICKEN Return chicken and any accumulated juices to pot. Reduce heat to low and simmer, covered, until white meat registers 160 degrees and dark meat registers 175 degrees, 20 to 25 minutes. Stir in lime juice and season with salt and pepper. Serve.