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Playing Quick Potted Spanish Chicken


  • 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


Serves: 4


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.