| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 3 red bell peppers
- 3 red chile peppers such as Fresno or Holland finger peppers
- 2 tablespoons olive oil
- 8 boneless, skinless chicken thighs
- Salt and pepper
- Salt and pepper
- 3 cloves garlic, chopped
- 1 bay leaf
- 1 small piece cinnamon stick or a pinch ground cinnamon
- 1 inch fresh ginger root, peeled and grated or pasted
- 1 onion, finely chopped
- 2 teaspoons smoked sweet paprika (2/3 palmful)
- 1 teaspoon ground cumin (1/3 palmful)
- White wine vinegar
- 2 1/2 cups chicken stock
- 1 tablespoon butter
- 1 1/4 cups basmati or other white long grain rice
- Thinly sliced scallions, for garnish
Instructions
- Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
- Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
- Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
- To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
- In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
- Get Rachael’s shopping list for this episode’s recipes here.
Nutrition Facts
| Calories | 565 calorie |
| Total Fat | 17.5 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 127 milligrams |
| Sodium | 489 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 5 grams |
| Protein | 37 grams |
| Sugar | 9 grams |
| Calories | 565 calorie |
| Total Fat | 17.5 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 127 milligrams |
| Sodium | 489 milligrams |
| Carbohydrates | 63 grams |
| Dietary Fiber | 5 grams |
| Protein | 37 grams |
| Sugar | 9 grams |
Reviews
Hey (: I am confused. I know both ways are amazing but I just came here to get the recipe from the show. One has noodles. This has rice. They look different also . Anyway I made it this way and it is great!
This was an incredible recipe. My entire family really enjoyed it. The level of spice can easily be adjusted depending upon your tastes. The first time i made it as directed and the second time i included some habanero peppers to jazz up the spice a bit. Super easy to make and now one of my families favorite dishes. PS) i made this with chicken breast sliced thin and cut up into small pieces. Delicious!
This is a great recipe that can easily be manipulated to your individual tastes. I used green peppers and poblanos because that is what I had on hand and thus, it wasn’t much to look at but the scallions gave the dish a nice flash of color. Simple, pantry ingredients lend delicious, complex flavor to humble boneless chicken thighs and leave lots of room for modification. Next time, I plan on cubing the chicken prior to browning as this will create more fond for the pan sauce and get the dish to the table quicker than whole pieces. .