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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Hot chili paste gives the rice its kick. The heat is balanced by the briny olives and the sweet raisins. Ingredients:
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 raisins |
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 chile, chopped |
1 1/2 cups jasmine rice or long-grain white rice (9 to 10 ounces), rinsed, drained |
2 to 2 1/2 cups low-salt chicken broth |
Directions:
1. 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.
2. 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.
3. Per serving: 579 calories, 20 g fat, 4 g saturated, 57 mg cholesterol, 622 mg sodium, 75 g carbohydrate, 4 g fiber, 25 g protein Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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