Rachael's Ancho Chicken and Rice

by Rachael Ray 3:00 AM, July 17, 2018

Rachael Ray Show

Airing July 17, 2018

The chicken-and-rice bowl gets livened up thanks to a pureed chili pepper sauce infused with spices and herbs.


4 ancho chili peppers, seeded and stemmed
1 quart chicken broth
2 teaspoons honey or agave
3 tablespoons salted butter
1 cup long-grain white rice
1 ear corn on the cob, husked and corn scraped from cob
½ cup shelled fresh peas or frozen peas
Salt and pepper
1 onion, chopped
4 cloves garlic, chopped
1 tablespoon each ground cumin, coriander, and paprika or smoked paprika (scant palmfuls)
1½ teaspoons oregano (half a palmful)
1 rotisserie chicken, bones and skin removed, meat shredded
Juice of 1 lime, plus small wedges, to serve
Optional garnishes: toasted slivered almonds, cilantro or parsley leaves, thinly sliced scallions, and pickled jalapeno pepper rings


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Check back here for the step-by-step instructions after you see Rachael make this recipe on the show.

Serves 4