Prep 20 mins
Cook 40 mins
Recipe courtesy of Bon Appetit, September 2007.
- 2 tablespoons extra virgin olive oil
- 4 large chicken thighs, with skin and bones (about 2 pounds)
- 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
- Heat oil in large skillet over medium-high heat.
- Sprinkle chicken generously with salt and pepper, then lightly with ground cloves.
- Add chicken to skillet and sauté until brown, about 5 minutes per side.
- Transfer chicken to plate.
- Pour off all but 4 tablespoons fat from skillet.
- Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet.
- Sauté until vegetables begin to soften, about 2 minutes.
- Add rice; stir 1 minute.
- Press chicken into rice.
- Add 2 cups broth; bring to boil.
- 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.