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Chicken with Rice

4 servings


  • 1 teaspoon annatto or achiote seed
  • 1 cup chopped onion
  • 1/2 cup chopped scallion
  • 1 teaspoon saffron or cumin
  • 1 teaspoon dried oregano
  • 1 1/2 tablespoon chopped garlic
  • 1 1/2 cup thai rice
  • 2 1/2 cup water
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 1/2 cup peeled
  • 1 cup hot jalapeno or serrano chile or a good dash of tabasco
  • 3 tablespoon capers,
  • 1/2 cup manzanilla olives


Baking Directions:

Heat 1 tablespoon of olive oil in a very large (12-inch) nonstick skillet, and arrange a dozen wing pieces, one next to the other, in the pan.

Cook over medium heat fir 10 to 12 minutes, flipping the wings after 4 or 5 minutes, so the brown nicely on both sides.

Sprinkle 1 teaspoon of annatto or achiote seed into the oil around the chicken, and cook for 1 minute.

The achiote will color the oil and get soft eventually.

If added to the rice later, it tends to stay hard and doesn’t release its color.

When the chicken wings are brown on both sides, add 1 cup chopped onion and 1/2 cup chopped scallion to the pan, and mix well.

Stir in 1 teaspoon of saffron or cumin, 1 teaspoon of dried oregano (preferably from Mexico), 1 1/2 tablespoons of chopped garlic, and 1 1/2 cups of Thai rice.

Stir well.

Add 2 1/2 cups of water, a good dash of salt, 1 can (14 1/2 ounces) of diced tomatoes, 1 1/2 cups of peeled, diced (1/2-inch) eggplant, 1 hot jalapeno or Serrano chile or a good dash of Tabasco, 3 tablespoons of capers, and 1/2 cup of Manzanilla olives (small Spanish olives stuffed with red pepper).

Stir the ingredients together.

Bring to a boil, reduce the heat to low, and boil gently, covered, for about 30 minutes.

Let rest and settle for 10 minutes before serving.

Serve on hot plates with extra Tabasco on the side, if desired.

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