3 cups chicken stock
2 tablespoons butter
1 cup white rice
1/4 cup extra virgin olive oil
2 onions, chopped
2 ribs celery from the heart, chopped
3 cloves garlic, grated or chopped
2 bay leaves
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Pinches ground cloves
Salt & Pepper
One 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
1. 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.
2. In a large saucepan, bring the remaining 2 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.
3. In another large saucepan, heat 2 tablespoons olive oil, 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 or 8 minutes. Stir in 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.
4. Meanwhile, in a large skillet with a lid, heat the remaining 2 tablespoons, olive oil, 2 turns of the pan, over medium-high heat. Season the chicken with sat and pepper, add to the skillet skin side down and cook until browned, 7 to 8 minutes. Flip over and add the reserved sauce. Cove and cook the chicken through, 10 to 12 minutes.
5. Serve the chicken on therice and top with parsley.
Everyday with Rachel Ray, December 2009
This is one of my all-time favorites. It’s hearty and spicy and boasts complex flavors. It is fairly quick to make although I recommend cooking everything on lower heat to prevent panic while 4 things are cooking on the stove at once. The only modification I suggest is using my (favorite kitchen tool) immersion blender rather than the food processor for blending the sauce under Step 3. That way I don’t have to transfer the sauce twice, which always proves dangerous with my butterfingers. I recommend serving this dish with a side salad or with roasted asparagus.
Be aware, you will use all of your pots (4) on this recipe (see below – me doing the dishes).