Chicken and rice in mild red chile sauce with roasted peppers and olives.
Ingredients
Scale
Measurement units
- 3 lb bone-in chicken thighs
- 2 cups long-grain rice
- 4 whole dried guajillo chiles
- 3 medium Roma tomatoes
- 1 medium white onion
- 4 cloves garlic cloves
- 3 cups chicken broth
- 1 whole red bell pepper, roasted and sliced
- ⅓ cup green olives
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 3 tbsp vegetable oil
- ¼ cup fresh cilantro
Ingredients
Scale
Measurement units
- 3 lb bone-in chicken thighs
- 2 cups long-grain rice
- 4 whole dried guajillo chiles
- 3 medium Roma tomatoes
- 1 medium white onion
- 4 cloves garlic cloves
- 3 cups chicken broth
- 1 whole red bell pepper, roasted and sliced
- ⅓ cup green olives
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 3 tbsp vegetable oil
- ¼ cup fresh cilantro
Instructions
Make the chile sauce
Toast guajillos in dry pan until fragrant. Remove stems and seeds. Soak in hot water 15 minutes until soft. Blend with tomatoes, half the onion, garlic, and 1 cup broth until smooth.
Equipment
- blender
Ingredients
- guajillo (4 whole)
- tomatoes (3 medium)
- onion (½ medium)
- garlic (4 cloves)
- broth (1 cup)
Brown the chicken
Season chicken with half the salt. Brown in 2 tbsp oil in Dutch oven. Remove.
Equipment
- Dutch oven
Ingredients
- chicken (3 lb)
- oil (2 tbsp)
- salt (½ tsp)
Toast the rice and build
Add remaining oil to pot. Toast rice until golden. Add chile sauce, remaining 2 cups broth, cumin, oregano, remaining salt. Stir. Nestle in chicken, roasted peppers, olives.
Equipment
- Dutch oven
Ingredients
- rice (2 cups)
- oil (1 tbsp)
- broth (2 cups)
- cumin (1 tsp)
- oregano (1 tsp)
- salt (½ tsp)
- pepper (1 whole)
- olives (⅓ cup)
Simmer the rice
Cover and cook over low heat (225-275°F surface) 25-30 minutes until rice is tender and chicken is cooked through.
Equipment
- Dutch oven
Rest and garnish
Rest 5 minutes covered. Garnish with cilantro.
Ingredients
- cilantro (¼ cup)
Before you cook
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