Aired January 8, 2010
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.