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Quick Potted Spanish Chicken


  • 1 large dried ancho chile, stemmed and seeded

  • 3 cups chicken stock, divided

  • 2 tablespoons butter

  • 1 cup white or brown rice

  • 1/4 cup extra virgin olive oil (EVOO), divided

  • 2 onions, chopped

  • 2 ribs celery from the heart, chopped

  • 3 cloves garlic, grated or chopped

  • 2 bay leaves

  • 1 1/2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1/8 teaspoon ground cinnamon

  • A few pinches ground cloves

  • Salt and pepper

  • One can diced or whole fire-roasted tomatoes (28 ounces)

  • 4 small pieces bone-in chicken breast, halved crosswise

  • 1/2 cup flat leaf parsley, chopped


In a small saucepan, bring the ancho chile and 1 cup chicken stock to a boil. Lower the heat and simmer until softened, 10 minutes. In a saucepan, bring the remaining 2 cups chicken stock and the butter to a boil. Stir in the rice, then cover and simmer for 18 minutes. Remove from the heat and fluff with a fork. In another large saucepan, heat 2 tablespoons EVOO, two turns of the pan, over medium heat. Add the onions, celery, garlic, bay leaves, coriander, cumin, cinnamon and cloves; season with salt and pepper. Cook until softened, 7-8 minutes. Stir in the tomatoes and heat for 5 minutes. Transfer the sauce to a food processor, discarding the bay leaves. Add the soaked ancho and its liquid and process until smooth. Meanwhile, in a large skillet with a lid, heat the remaining 2 tablespoons EVOO, two turns of the pan, over medium-high heat. Season the chicken with salt and pepper and add it to the skillet skin-side down. Cook until browned, 7-8 minutes. Flip over and add the reserved sauce. Cover and cook the chicken through, 10-12 minutes.

Serve the chicken on the rice and top with the parsley. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to