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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Recipe courtesy of Bon Appetit, September 2007. 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.
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