Country Captain Chicken

Country Captain Chicken

Serves 6

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, at left).

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	tablespoon  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

1. 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.
2. 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.
3. 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.