Spicy Chicken & Rice

Name: Spicy Chicken & Rice
Ingredients: 2 tablespoons extra virgin olive oil; 4 large chicken thighs, with skin and bones (about 2 pounds); salt; pepper; ground cloves; 1 12 cups diced seeded red bell peppers; 1 cup chopped onion; 13 cup golden raisin; 13 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 12 cups jasmine rice (9 to 10 ounces) or 1 12 cups long-grain white rice, rinsed, drained (9 to 10 ounces); 2 -2 12 cups low sodium chicken broth

14 ingredients

11 steps

Ingredients

2 tablespoons extra virgin olive oil
4 large chicken thighs, with skin and bones (about 2 pounds)
salt
pepper
ground cloves
1 12 cups diced seeded red bell peppers
1 cup chopped onion
13 cup golden raisin
13 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 12 cups jasmine rice (9 to 10 ounces) or 1 12 cups long-grain white rice, rinsed, drained (9 to 10 ounces)
2 -2 12 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 saute 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

Saute 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.