After reading Ximena’s post about a comforting one-bowl chicken and rice dish, I wanted something similar. But instead of picking a meal with an eastern flare, I headed south…errr, well, actually, to September’s issue of Bon Appétit and found this recipe. I had to make concessions and additions based on what I had on hand, but it was the perfect dish to make for a rainy day.
I love one dish meals because it means that I’m probably using my old thrifted Le Cruset orange dutch oven. Somehow, whatever comes out of that pot turns out wonderfully. And when the weather turns grey and dark and it rains more than there is sunshine, well, that’s when the orange beast and I really bond. While I may turn my eye and covet something brand new in, say, turquoise, this beast hasn’t failed me yet.
This dish is spicy and sweet and truly comforting. It’s also versatile. You could easily whip up a vegetarian version by substituting the chicken for chick peas and adding a few more vegetables near the end. I added a spoonful of mango chutney to serve with this dish, but it’s not necessary. Just steam up some broccoli or serve this along side a green salad and you’ve got yourself dinner. Or, just tuck right in and you’ll find comfort in a bowl.
spicy chicken and rice
2 T olive oil
4 chicken thighs, bone-in, skin removed
salt & pepper
1/2 t ground cinnamon
1/4 t ground cloves
1/4 t cayenne pepper
1/2 t ground chipotle pepper
1 large orange pepper, diced
1 large onion, chopped
6 cloves of garlic, chopped
1/3 c raisins
1 1/2 c jasmine rice
2 c chicken broth
mango chutney (optional)
1. Sprinkle chicken thighs with salt, pepper, cayenne, chipotle, cinnamon and cloves. Heat oil in a large dutch oven and add chicken, browning each side for 5 minutes.
2. Remove chicken and add in onion, orange pepper and garlic and saute until soft. Add in raisins and rice and stir until rice glistens. Add broth and then return chicken to the pot, nestling each piece into the broth and rice mixture.
3. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, about 20 minutes. Serve with mango chutney and steamed vegetables.