Sunset Chicken and Rice

Sunset Chicken and Rice

Adapted from The Desperate Housewives Cookbook by Christopher Styler


3 pounds chicken thighs and drums

2 tablespoons olive oil

1 tablespoon garlic, minced

1 teaspoon turmeric

1/2 cup dry white wine

31/2 cups chicken broth

1 8oz can Spanish style tomato sauce

1 bay leaf

1 cup frozen peas and carrots

1 2oz jar pimentos

2 cups medium grain white rice


Blot chicken pieces dry with paper towels. Season liberally with salt and pepper on both sides. 


Heat olive oil in a dutch oven over medium heat. Add chicken pieces and cook until brown on all sides, about 15 minutes. Remove chicken from dutch oven and set aside. 


Add garlic and turmeric to pan and cook 1 minutes. Add wine and bring to boil. Scrape up any brown bits that are on the bottom of the dutch oven. Add broth, tomato sauce and bay leaf. Return chicken to dutch oven. Add peas and carrots, pimentos and rice. Bring to boil and then adjust heat so liquid is simmering. Cover pot and cook until rice and tender and chicken is cooked through, about 30 minutes.

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