Spicy Cinnamon Chicken
| ||Serves: 6|
2 TB olive oil
2 TB butter
1 broiler-fryer (3 to 31/1 lbs), cut in pieces
2 large onions, chopped
1 green pepper, seeded and diced
1 c. brown or white rice
3 chicken bouillon cubes
1/2 tsp. thyme leaves
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1 1/2 tsp. salt
1 8 oz. can stewed tomatoes
Heat oil and butter in a 6 quart Dutch oven (or other heavy pot) over medium heat. Add chicken pieces, a few at a time, and cook, turning occasionally, until well browned. Remove pieces and set aside. Discard all but 4 TB. of the pan juices. Add onions and green pepper and cook for about 3 min. until onion is slightly soft. Stir in rice and cook for 5 more min.
Combine hot water (2 C. for white rice; 2 2/3 c. for brown rice), bouillon cubes, thyme, pepper, cinnamon, allspice, and salt; pour over rice. Cover, reduce heat, and simmer until rice is almost tender (20 min. for white rice; 45-50 min. for brown rice.)
Stir in tomatoes and arrange chicken pieces on top. cover and simmer for about 25 min. more until meat is cooked through. Sprinkle with parsley.
-from The Everything One-Pot Cookbook by Lisa Rogak
Creation date: Feb 23, 2008 6:42 pm Last modified date: Feb 24, 2008 8:53 am Last visit date: Mar 28, 2017 8:26 pm link & embed ?...