Spicy Chicken & Rice

• 2 tablespoons extra virgin olive oil
• 4 large chicken thighs, with skin and bones (about 2 pounds)
• salt
• pepper
• ground cloves
• 1 12 cups diced seeded red bell peppers
• 1 cup chopped onion
• 13 cup golden raisin
• 13 cup coarsely chopped pitted imported green olives
• 4 small bay leaves
• 2 garlic cloves, peeled
• 1 teaspoon hot chili paste (such as sambal oelek) or 1 small serrano chili, chopped
• 1 12 cups jasmine rice (9 to 10 ounces) or 1 12 cups long-grain white rice, rinsed, drained (9 to 10 ounces)
• 2 -2 12 cups low sodium chicken broth

1. Heat oil in large skillet over medium-high heat.
2. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves.
3. Add chicken to skillet and saute until brown, about 5 minutes per side.
4. Transfer chicken to plate.
5. Pour off all but 4 tablespoons fat from skillet.
6. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet.
7. Saute until vegetables begin to soften, about 2 minutes.
8. Add rice; stir 1 minute.
9. Press chicken into rice.
10. Add 2 cups broth; bring to boil.
11. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

extra virgin olive oil, chicken thighs, salt, pepper, ground cloves, seeded red bell peppers, onion, golden raisin, green olives, bay leaves, garlic, hot chili paste, jasmine rice, chicken broth

Taken from www.food.com/recipe/spicy-chicken-rice-250706 (may not work)