Today when I woke up it was cool outside. So in anticipation of fall I am giving you a warm, hardy dinner.
Time: Prep: 10 minutes; Cook: 45 -50 Minutes
Hardware: measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet) with a lid, a wooden spoon, tongs, a can opener, a plate, tinfoil
- 2 tablespoons olive oil
- 4 chicken thighs
- 3 cloves of garlic
- 1 small onion
- ½ cup trinity pepper mix
- 2 teaspoons turmeric
- ½ teaspoon cumin
- ½ teaspoon saffron
- 28 ounces canned diced tomatoes –DO not drain
- 1 cup rice
- 2 cups of chicken broth
- 2 bay leaves
- 1 cup frozen sweet peas-thawed
- ½ cup green olives with pimentos-chopped (optional)
- Salt & pepper to taste
- Dice the onion and garlic.
- Wash the chicken. Salt and pepper both sides.
- Heat the olive oil in the skillet on medium high.
- Add the chicken skin side down and cover. Turn the pan down to medium and cook for 8 minutes.
- Turn the chicken with tongs, cover, and cook for 7 more minutes.
- Remove the chicken to the plate and tent with the foil.
- Pour most of the fat from the pan.
- Add the peppers, garlic, and onion to the pan and turn the heat up to medium high. Allow the onions to sweat.
- Add the rice to the pan and sauté it until the edges of the rice are clear, about a minute. Stir in the cumin, saffron, and turmeric.
- Add the can of tomatoes and the broth. Allow the rice to come to a boil.
- Tuck in the bay leaves.
- Place the chicken skin side up on top of the rice.
- Turn the heat down to low and cover.
- Allow the dish to simmer, covered, for 20-30 minutes or until most of the liquid is absorbed.
- Remove the bay leafs and stir in the peas and olives (if you are using them).
- Salt and pepper to taste.
To plate pour the rice into a serving dish and lay the chicken skin side up in the middle. Offer hot sauce, salsa, and malt vinegar at the table.
|I love the bright red, green, and yellows|