Spicy Chicken & Rice

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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 rice, rinsed, drained (9 to 10 ounces)
• 2 -2 1/2 cups low sodium chicken broth

Recipe

• 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.