Rice Bake with Four Peppers

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We threw this together one night and it turned out wonderful; especially when finished with some fine extra virgin olive oil. A great way to use left-over chicken. Serve with a tossed green salad.

Serves: 4

INGREDIENTS

1 cup, cooked chicken – shredded, skin removed
4 jalapeno chile peppers – finely chopped
1 Anaheim chili pepper – finely chopped
1 ancho chile pepper – finely chopped
6 peppadew chile peppers – halved
2 teaspoons, ground cumin
1 medium, onion – diced
1/2 cup, white wine
2 cups, long-grain white rice
1/4 cup, il Fustino extra virgin olive oil (preferably Tuscan Blend)
2 cans, chicken broth
freshly ground black pepper
kosher salt
additional il Fustino olive oil for finishing

METHOD

  1. Heat oven to 350 degrees
  2. Place Dutch oven on stove top over medium heat and add olive oil
  3. When oil is hot but not smoking add all peppers except peppadews, onion, cumin, a grind or two of black pepper and saute for a few minutes
  4. Add rice, continuing to stir until rice is coated and begins to turn white
  5. Slowly pour in white wine and reduce until gone
  6. Add chicken broth and a bit of kosher salt
  7. Bring to a boil and continue to boil until you see little “craters” form
  8. Add chicken and peppadew peppers and stir
  9. Cover and place in oven
  10. Cook for 25 minutes
  11. Remove and let stand covered for 5 minutes
  12. Serve and finish with a drizzle of il Fustino extra virgin olive oil

We have made this using chicken, left-over steak, left-over ham, etc. If you cannot find peppadews you may use red peppers.

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