Healthy & Delicious Chili Chicken Recipe Cook at Home

We live in a very busy world. It is often hard to keep up with the laundry and daily house chores after working all day, let alone try to prepare a good meal for your family that is not just quick, but nutritious for them as well. Homemade cooking can allow you to not only prepare nutritious meals, but they will think you have been cooking all day. After working all day, it is very tempting to just stop and buy take out food, but this isn't really very good for your family to eat on a regular basis.

We are in a world that is full of convenience. Homemade cooking can be very simple all you have to do is be a little creative. Cooking could be fun if it's not a complicated recipe.

Home Made Chili Chicken Dinner

Family dinner doesn't get any better than this convenient yummy-in-the-tummy chicken dish. After all, self-cooking food assured with top class of "quality control" and less expensive!

Preparation Time: 25 minutes;
Cooking Time: 45 minutes
Servings: 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 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

Method-

Heat the oil in a large skillet on medium-high flame. 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. Saute 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.