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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, Epicurean Tuscan Extra Virgin Olive Oil
  • 2 cans, chicken broth
  • freshly ground black pepper
  • kosher salt
  • additional olive oil for finishing

Method

  1. Heat oven to 350 degrees
  2. Place Dutch oven on stove top over medium heat and add Epicurean Tuscan Extra Virgin 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 peppadews 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 extra virgin olive oil
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm