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Country Captain Chicken

DIRECTIONS

In a skillet, sauté the bacon until crisp. Then remove, and pat dry on paper towels. Have the bacon fat hot in the pan and brown the chicken pieces quickly, a few at a time, turning and allowing room between the pieces. Set the browned pieces aside and continue until all are browned. Drain all but 2 tablespoons of fat from the pan. Add the pepper, onion, garlic, and celery, and sauté for 5 minutes. Coarsely chop the tomatoes and add to the pan with a little of their juice and the orange juice. Season with curry powder and thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes. Put the chicken pieces back into the pan and spoon the sauce over them. Cover and simmer for 30 minutes. Serve with rice and garnish with the raisins, almonds, and parsley.