Spicy Chicken & Rice

Submitted by Juenessa

"Recipe courtesy of Bon Appetit, September 2007."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons extra virgin olive oil
• 4 large chicken thighs, with skin and bones (about 2 pounds)
• salt
• pepper
• ground cloves
• 1 1⁄2 cups diced seeded red bell peppers
• 1 cup chopped onion
• 1⁄3 cup golden raisin
• 1⁄3 cup coarsely chopped pitted imported green olives
• 4 small bay leaves
• 2 garlic cloves, peeled
• 1 teaspoon hot chili paste (such as sambal oelek) or 1 small serrano chili, chopped
• 1 1⁄2 cups jasmine rice (9 to 10 ounces) or 1 1/2 cups long-grain white rice, rinsed, drained (9 to 10 ounces)
• 2 - 2 1⁄2 cups low sodium chicken broth

directions

1. Heat oil in large skillet over medium-high heat.
2. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves.
3. Add chicken to skillet and sauté until brown, about 5 minutes per side.
4. Transfer chicken to plate.
5. Pour off all but 4 tablespoons fat from skillet.
6. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet.
7. Sauté until vegetables begin to soften, about 2 minutes.
8. Add rice; stir 1 minute.
9. Press chicken into rice.
10. Add 2 cups broth; bring to boil.
11. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.