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Flavors from all over the world come together to make this beautiful and exotic dish worthy of company or as an every-day dish for families who appreciate a little more flavor.
Rinse the chicken pieces under cool water, removing extra fat and any extra skin. Don’t remove the skin completely, simply trim off any extra skin. Set chicken aside and pat dry.
In a large frying pan (use one with a lid—you’ll need it later), heat the olive oil over medium high heat.
While the oil is heating, in a small bowl mix together the salt, onion powder or granulated onion, garlic powder or granulated garlic, paprika, cumin, and black pepper. Sprinkle seasoning on both sides of each piece of chicken. You probably will not need all of the seasoning, so save the rest for another time.
Put some flour in a shallow bowl. Dredge the seasoned chicken in the flour, then place chicken in the frying pan to brown on both sides. Turn chicken over once during the browning process. This process is only for browning the chicken, it doesn’t have to be all the way done. The chicken will finish cooking with the rice. Remove chicken from pan and set aside.
With heat on medium or medium-low, add the rice to the oil that remains in the pan. Cook and stir rice for about five minutes. Add the poblano, onion, and garlic. Cook, stirring as needed until the onions are tender.
Add the diced tomatoes and stir. Cook for about 5 minutes to release some of the juices from the tomatoes.
Pour the chicken stock into the rice mixture. Add the salt, ground cumin, turmeric or saffron threads, red pepper flakes, and chopped pimento-stuffed green Spanish olives. Stir gently to combine all of the ingredients.
Place chicken pieces evenly over the rice mixture. Put a lid on the pan, cover and bring to a low simmer. Cook over low heat until the rice is done and the chicken has cooked through, about 30-40 minutes. If it looks as though the stock will be all used up before either the rice or the chicken has completed cooking, add a bit more liquid. Water or stock will be fine, maybe about 1/2 cup. When the chicken is done, the juices from the chicken should run clear and the internal temperature of the chicken should be 165 F. Then you are set!
If desired, cilantro can be minced (amount per personal preference) and stirred into the rice prior to serving, or it can be used as a garnish. Lime wedges can be served on the side and the juice squeezed over the rice and chicken for added flavor.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!