Spicy Chicken and Rice

4.1(85)

Hot chili paste gives the rice its kick. The heat is balanced by the briny olives and the sweet raisins.

by Anita Sharp·published 2007-07-30

Servings

Makes 4 servings

Total time

45 min

prep 25 min

Calories / serving

—

Ingredients (12)

serves

2 tablespoons extra-virgin olive oilolive-oil
4 large chicken thighs with skin and bones (about 2 pounds)chicken
Ground clovesclove
1 1/2 cups diced seeded red bell pepperspepper
1 cup chopped oniononion
1/3 cup golden raisins
1/3 cup coarsely chopped pitted imported green olives
4 small bay leavesbay-leaf
2 garlic cloves, peeledgarlic
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

Instructions (2 steps)

01Heat 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.
02Pour 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.

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Not rich — missing servings, total time, or calories.