spicy chicken and rice

yield: Makes 4 servings

Ingredients

* 2 tablespoons extra-virgin olive oil
* 4 large chicken thighs with skin and bones (about 2 pounds)
* Ground cloves

* 1 1/2 cups diced seeded red bell peppers
* 1 cup chopped onion
* 1/3 cup golden raisins
* 1/3 cup coarsely chopped pitted imported green olives
* 4 small bay leaves
* 2 garlic cloves, peeled
* 1 teaspoon hot chili paste (such as sambal oelek) or 1 small serrano chile, chopped
* 1 1/2 cups jasmine rice or long-grain white rice (9 to 10 ounces), rinsed, drained
* 2 to 2 1/2 cups low-salt chicken broth

Preparation

Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and sauté until brown, about 5 minutes per side. Transfer chicken to plate.

Pour off all but 4 tablespoons fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Sauté until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

Nutritional Information

Calories 579; Total Fat 20g; Carbohydrates 75g

Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:

* 579 Calories (29%)
* 20g Total fat (30%)
* 4g Saturated Fat (21%)
* 57mg Cholesterol (19%)
* 622mg Sodium (26%)
* 75g Carbohydrate (25%)
* 4g Fiber (16%)
* 25g Protein (50%)