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January 26, 2005
Spicy Chicken and Rice
(Medium-grain Spanish rice, such as Valencia, is naturally creamy, so it nicely absorbs the flavors of this Spanish dish.)
Ingredients:
4 garlic cloves, halved
Kosher salt
3 tablespoons extra-virgin olive oil
One 3 1/2 lb chicken, cut into eight pieces
1/4 cup plus 2 tablspoons chopped cilantro
2 large poblano chiles
2 ounces lean, smoky bacon, cut into 1/4" dice
1 medium onion, finely chopped
1 large jalepeno, seeded and minced
1 1/2 cups medium-grain Spanish rice, such as Valencia or Bomba
1/2 cup dry sherry
1 can (14 ounces) whole peeled tomatoes, crushed, juices reserved
2 cups chicken stock or canned low-sodium broth
Lime wedges, for serving
Directions:
In a mortar, pound the garlic to a paste with 1/2 teaspoon of salt. Stir in 1 tablespoon of the olive oil. In a large bowl, combine the chicken pieces with the garlic paste and 1/4 cup of the cilantro, toss to coat. Let stand at room temperature for 30 minutes.
Roast the poblanos over an open flame or under the broiler until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Stem, peel, and seed the poblanos, then cut them crosswise into 1/2" wide strips.
Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons of olive oil in a medium enameled cast-iron casserole. Add half of the chicken pieces and cook over moderate heat until golden brown. Transfer to a plate. Repeat with the remaining half of the chicken.
Add the bacon to the casserole and cook over moderately low heat until the fat begins to melt, about 2 minutes. Add the onion and jalapeno and cook, stirring, until softened, about 5 minutes. Add the rice and stir over moderate heat until well coated with fat, about 3 minutes. Add the sherry and boil, stirring, until absorbed, about 2 minutes. Add the tomatoes and their juices, the poblanos, stock, and 1 teaspoon of salt, then bring to a boil. Tuck the chicken into the rice, cover and bake for 35 minutes, or until the rice is tender and the stock absorbed. Let stand, covered, for 10 minutes. Sprinkle with the remaining 2 tablespoons of cilantro, serve with lime wedges.
The recipe can be prepared through step 2 and refridgerated seperately overnight.
Posted by Kelli Little at January 26, 2005 04:35 PM