Serves 4 Difficulty
2 Tablespoons olive oil 4 chicken quarters Kosher salt Fresh ground pepper 1 small onion, chopped 4 garlic cloves, minced 1/2 -6oz can green chilies 1-1/2 teaspoons ground cumin 1-1/2 teaspoons chili powder 1/2 cup fresh salsa 1/2 cup dry white wine 2 cups white rice 1 cup gf chicken stock 1-1/4 cups water
Salt and pepper chicken quarters. In large skillet with tall sides, saute chicken in oil until golden on all sides, about 7-10 minutes.
Transfer chicken to platter.
Pour off excess oil, leaving 1 tablespoon in pan. Reduce heat to medium ; saute onion and garlic until softened, about 5 minutes.
Return chicken to pan; add cumin and chili powder; stir. Cook 1 minute and add salsa and green chilies. Increase heat to high, stir and cook for 2 minutes. Add rice, chicken stock and water. (Make sure liquid covers rice) Bring to a boil. Cover and reduce heat to a simmer. Cook until rice is done and liquid is absorbed, about 35 minutes. If rice is done but soupy, remove cover and cook gently until liquid evaporates.