You may also like
Categories:
long grain white rice vegetable oil skinless green bell peppers onion carrot celery garlic paprika bay leaf tomatoes white wine chicken kosher salt cayenne pepper parsley sauce
Viewed: 31 - Published at: 4 years agoIngredients
- 1 1/4 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch pieces
- 3 small green bell peppers, seeded and cut into 1/2-inch pieces
- 1 large Spanish onion, cut into 1/2-inch pieces
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 1 large garlic clove, minced
- 1 teaspoon paprika
- 1 bay leaf
- One 14-ounce can diced tomatoes, drained
- 1 cup dry white wine
- 1 cup chicken stock or low-sodium broth
- Kosher salt and freshly ground black pepper
- Cayenne pepper
- 2 tablespoons minced parsley
- Hot sauce, for serving
Method
- In a medium saucepan, bring 6 cups of salted water to a boil.
- Add the rice and cook until just al dente, about 7 minutes.
- Drain well, shaking out the excess water.
- In a large enameled cast-iron casserole, heat the oil until shimmering.
- Add the chicken and cook over moderately high heat, stirring occasionally, until lightly browned, about 7 minutes.
- Using a slotted spoon, transfer the chicken to a plate.
- Add the peppers, onion, carrot, celery, garlic, paprika and bay leaf and cook, stirring occasionally, until softened, 10 minutes.
- Add the tomatoes and the chicken to the casserole and cook, stirring, until all of the liquid has evaporated, about 3 minutes.
- Add the wine and boil over high heat until nearly evaporated, about 4 minutes.
- Stir in the rice.
- Add the stock, season with salt, pepper and cayenne and bring to a boil.
- Cook uncovered until the rice is tender, about 5 minutes.
- Discard the bay leaf.
- Stir in the parsley and serve with hot sauce.
