Ancho Chicken With Rice

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• 6 chicken thighs
• 1 red pepper diced
• 1 onion diced
• 1 celery diced
• 1 jalapeno seeded and diced
• 3 cloves of garlic diced
• 1 1/2 teaspoon ancho chili powder
1 small can of diced tomatoes
• 2 cups of chicken stock
• 1/2teaspoon dried oregano
• 1 cup rice
• 2 tablespoons oil
• Kosher salt and black pepper
• pinch of cayenne pepper
Dust the chicken thighs with salt, pepper, and about 1/2 teaspoon of the ancho chili powder. Over medium-high heat add 2 tablespoons of oil and add the chicken. Cook till golden brown, about 5 min on each side then place on a platter.
Lower the heat to medium and add in the celery, onion, jalapeno, and red pepper with a pinch of salt and pepper and cook till softened (about 10 minutes). Add in the garlic and teaspoon of ancho chili powder. Cook for another minute

Add in the stock, tomatoes, pinch of cayenne, oregano, and rice. Bring this mixture to a boil, add the chicken back in, cover and cook till both the chicken and rice is done (about 25 minutes).
I wanted to crisp up the chicken skin so I put the oven safe pan under a high broiler for a couple of minutes.
Serve and enjoy!

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