The title of this recipe is a little misleading.  There's really nothing quick about it.  You'll also use just about every pot and pan you have to make this.  And it's really messy.   BUT this is delicious and makes your house smell amazing.  This sauce would be great on fish and potatoes as well. 
Source: Rachael Ray Mag
  • 1 large dried ancho chile, stemmed and seeded
  • 2 3/4 cups chicken stock
  • 2 tablespoon butter
  • 1 cup white rice
  • 1/4 EVOO – Extra Virgin Olive Oil, divided
  • 2 onions, chopped
  • 2 ribs celery from the heart, chopped
  • 2 bay leaves
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • A few pinches ground cloves
  • Salt and pepper
  • 1 28-ounce can diced or whole fire-roasted tomatoes
  • 4 small pieces bone-in chicken breast, halved crosswise
  • 4 small bone-in chicken drumsticks
  • 1/2 cup chopped flat-leaf parsley

In a small saucepan, bring the ancho chile and 1 cup chicken stock to a boil. Lower the heat and simmer until softened, 10 minutes.


In a large saucepan, bring the remaining 1 3/4 cups stock and the butter to a boil. Stir in the rice, cover and simmer for 18 minutes. Remove from the heat; fluff with a fork.


In another large saucepan, heat 2 tablespoons EVOO, 2 turns of the pan, over medium heat. Add the onions, celery, garlic, bay leaves, coriander, cumin, cinnamon and cloves; season with salt and pepper. Cook until softened, 7-8 minutes. Stir in the tomatoes and heat for 5 minutes. Transfer the sauce to a food processor, discarding the bay leaves. Add the soaked ancho and its liquid and process until smooth.


Meanwhile, in a large skillet with a lid, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Season the chicken with salt and pepper, add to the skillet skin side down and cook until browned, 7-8 minutes. Flip over and add the reserved sauce. Cover and cook the chicken through, 10-12 minutes.


Serve the chicken on the rice and top with parsley.




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