INGREDIENTS

  • 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 onions
  • 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, chopped (such as sambal oelek)or1small serrano chili , chopped
  • 1 1/2 cups jasmine riceor long-grain white rice , rinsed, drained (9 to 10 ounces)
  • 2-2 1/2 cups low sodium chicken broth

DIRECTIONS

  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.