Recipe information
Yield
4 Servings
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
Need to make a substitution?
Preparation
Step 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.
Step 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.