CHICKEN WITH RICE

CHICKEN  WITH  RICE:

INGREDIENTS:                ( serves 4-6 )

1/4  cup  olive oil

2   chickens, cut up

Salt and freshly ground  pepper, to taste

1  cup spicy mexican salsa

1/2   cup chopped pimiento- stuffed olives

1  tsp  ground cumin

Ground cloves, a pinch

4  cups  long-grain white rice

6  cups chicken broth, as needed

2  large  bottled roasted red peppers, cut into thin strips

METHOD:

• Heat oil in a heavy saucepan over medium heat. Season chicken with half the salt and pepper to taste. Place chicken pieces, in batches, skin-side down in the saucepan; cook, turning as needed, until browned, about 10 minutes. Remove to a platter.
• Add salsa and olives to the pan. Season with remaining salt and pepper, to taste. Raise heat to medium-high and cook until evaporates. Stir in cumin, cloves, and rice.
• Return chicken to pot. Pour broth to cover rice by 2 cm. Boil for about 5 minutes. Reduce heat to low. Cover and cook until liquid is absorbed, rice is tender but firm and chicken is cooked through, 15-20 minutes. Fluff rice with fork. Garnish with roasted pepper strips.