Chicken Country Captain

Ingredients

• 1  bay leaf crumbled
• 2  bay leaves 
• 0.5 teaspoon peppercorns black
• 28 ounce canned tomatoes diced undrained canned
• 2  carrots cut into 3-inch pieces
• 3  celery stalks cut into 3-inch pieces
• 3.5 pound meat from a rotisserie chicken 
• 3 inch cinnamon sticks 
• 1.5 teaspoons coriander seeds 
• 1 teaspoon pepper red crushed
• 1 teaspoon cumin seeds 
• 0.5 cup currants 
• 1 tablespoon parsley fresh chopped
• 2  garlic cloves minced
• 2.5 cups bell pepper green chopped
• 0.3 teaspoon ground ginger 
• 1 teaspoon ground turmeric 
• 1 tablespoon olive oil 
• 1 large onion unpeeled quartered
• 3 cups onion chopped
• 1 tablespoon teaspoon oregano dried fresh chopped
• 1.5 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 0.5 cup slivered almonds toasted
• 1 tablespoon teaspoon thyme dried fresh chopped
• 3 quarts water 

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• pot
• sieve
• blender
• dutch oven

Directions

1. To prepare chicken, combine first 9 ingredients in a stockpot; bring to a boil. Reduce heat; simmer, uncovered, 1 hour.
2. Remove from heat.
3. Remove chicken from broth; place chicken in a bowl, and chill 15 minutes.
4. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with two forks; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover and chill broth overnight. Skim solidified fat from surface; discard. Reserve 4 1/2 cups broth. Refrigerate remaining broth for another use.
5. To prepare curry powder, cook coriander and cumin seeds in a small skillet over medium heat 3 minutes or until toasted.
6. Place seeds, red pepper, and next 6 ingredients (red pepper through bay leaf) in a spice or coffee grinder; process until finely ground.
7. Heat oil in a large Dutch oven over medium-high heat.
8. Add onion, bell pepper, and garlic; saut 10 minutes.
9. Combine curry powder and tomatoes in a blender or food processor; process until smooth.
10. Add tomato mixture and 1 1/2 cups reserved broth to pan; bring to a boil. Reduce heat; simmer 45 minutes, stirring occasionally. Stir in chicken and currants; cook until thoroughly heated.
11. Bring 3 cups reserved broth and salt to a boil in a saucepan.
12. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed.
13. Remove from heat; fluff with a fork.
14. Serve chicken mixture over rice; sprinkle with almonds.
15. NOTE: Store leftover broth in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.