Ingredients
The following ingredients have 4 Servings
- 1 large dried ancho chile
- stemmed and seeded
- 2 3/4 cups chicken stock
- 2 tablespoon butter
- 1 cup white rice
- 1/4 EVOO Extra Virgin Olive Oil
- divided
- 2 onions
- chopped
- 2 ribs celery from the heart
- chopped
- 2 bay leaves
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- A few pinches ground cloves
- Salt and pepper
- 1 28-ounce can diced or whole fire-roasted tomatoes
- 4 small pieces bone-in chicken breast
- halved crosswise
- 4 small bone-in chicken drumsticks
- 1/2 cup chopped flat-leaf parsley
Instruction
- In a small saucepan, bring the ancho chile and 1 cup chicken stock to a boil
- Lower the heat and simmer until softened, 10 minutes
- In a large saucepan, bring the remaining 1 3/4 cups stock and the butter to a boil
- Stir in the rice, cover and simmer for 18 minutes
- Remove from the heat; fluff with a fork
- In another large saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat
- Add the onions, celery, garlic, bay leaves, coriander, cumin, cinnamon and cloves; season with salt and pepper
- Cook until softened, 7-8 minutes
- Stir in the tomatoes and heat for 5 minutes
- Transfer the sauce to a food processor, discarding the bay leaves
- Add the soaked ancho and its liquid and process until smooth
- Meanwhile, in a large skillet with a lid, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat
- Season the chicken with salt and pepper, add to the skillet skin side down and cook until browned, 7-8 minutes
- Flip over and add the reserved sauce
- Cover and cook the chicken through, 10-12 minutes
- Serve the chicken on the rice and top with parsley
