Country Captain Chicken Stew Recipe

Country captain chicken on rice

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 4 servings
Nutrition Facts (per serving)
979 Calories
56g Fat
27g Carbs
91g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 979
% Daily Value*
Total Fat 56g 71%
Saturated Fat 14g 72%
Cholesterol 333mg 111%
Sodium 1011mg 44%
Total Carbohydrate 27g 10%
Dietary Fiber 6g 20%
Total Sugars 18g
Protein 91g
Vitamin C 40mg 199%
Calcium 140mg 11%
Iron 8mg 43%
Potassium 1416mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Because of the Madras curry powder in the recipe, you wouldn't think this dish is Southern. But the country captain recipe originated in Georgia, possibly in Savannah, a major port for the spice trade. According to ​"The Encyclopedia of American Food & Drink," Eliza Leslie (a mid-nineteenth century cookbook author) claimed the dish got its name from a British army officer who brought the recipe back from India.​

The ingredients in this country captain chicken recipe include raisins, curry, bacon, chopped tomatoes, almonds, and green bell pepper. The recipe calls for a cut-up chicken, but boneless or bone-in chicken thighs or whole legs would be excellent as well. Serve this delicious combination over hot boiled rice.


  • 1 (3-pound) broiler chicken, cut into parts

  • 4 slices bacon

  • 1 teaspoon saltdivided, plus more to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • 3/4 cup chopped celery

  • 1/2 cup chopped onion

  • 1 green bell pepper, chopped

  • 2 cloves garlic, minced

  • 2 cups chopped fresh tomatoes

  • 2 teaspoons Madras curry powder

  • 1/2 teaspoon dried thyme leaves

  • 1 cup low-sodium or unsalted chicken broth, heated

  • 1/2 cup currants, or raisins

  • 1 tablespoon chopped fresh parsley

  • 1/2 cup slivered almonds, toasted

Steps to Make It

  1. Gather the ingredients.

  2. In a Dutch oven or sauté pan, cook the bacon until crisp. Remove the bacon to paper towels to drain; crumble and set aside.

  3. Add chicken parts to the pan; cook, frequently turning, for about 15 minutes, or until browned on all sides. Sprinkle the chicken with 1/2 teaspoon salt and 1/2 teaspoon of pepper; transfer to an ovenproof dish and keep warm.

  4. To pan drippings, add celery, onion, bell pepper, and garlic; cook, stirring, until onion is transparent, about 5 minutes. Add tomatoes, curry powder, thyme, and 1/2 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer for about 10 minutes.

  5. Place the currants in a small bowl, pour hot chicken broth over them; let stand for 20 minutes or until plump.

  6. Return chicken to the pan; cover and cook for 20 minutes. Add the currants or raisins and chicken broth to the pan; cover and cook for another 10 minutes or until the chicken pieces are fully cooked.

  7. Sprinkle with parsley, crumbled bacon, and toasted almonds.

  8. Serve the chicken with hot cooked rice.

  9. Enjoy.

Recipe Variation

  • A 14 1/2-ounce can of diced tomatoes is a good substitute for the fresh tomatoes.

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