Chicken and Rice with Indian Spices

This is another favorite CI recipe that is super easy and akin to Chicken Biryani when you think about it. It's not spicy at all which is great for my hubby and for anyone who likes desi food but can't handle the usual spice overdose.

Chicken and Rice with Indian Spices (from Cook's Illustrated online)
Serves 4

Ingredients

1 whole chicken cut into 8 pieces (without wings) (3-4 lbs.), rinsed, patted dry
table salt and ground black pepper
2 tbsp olive oil
1 cinnamon stick (3 inches)
1 medium onion, chopped fine
2 medium green bell peppers, cored and diced
3 cloves of garlic, minced fine
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 1/2 cups long grain white rice
1 can diced tomatoes
1 tsp table salt

Instructions

1. Sprinkle chicken pieces liberally on both sides with salt and ground black pepper. Heat oil until shimmering in large, heavy, non-reactive Dutch oven over high heat. Add chicken pieces skin side down; cook, without moving them, until well browned, about 6 minutes. Turn chicken pieces over with tongs and cook, again without moving them, until well browned on second side, about 6 minutes longer. Remove from pot and set aside.
   
   

2. Pour all but 2 tablespoons fat from pot; return to burner. Reduce heat to medium; add cinnamon stick, sauté, stirring with wooden spoon until it unfurls, about 15 seconds. Add onion and green bell pepers and sauté, stirring frequently, until softened, about 5 to 6 minutes. Add garlic, ground turmeric, coriander, and cumin and sauté until fragrant, approximately 1 minute longer. Stir in rice and cook, stirring frequently, until coated and glistening, about 1 minute longer. Add tomatoes with liquid from can, salt, and 2 cups water, scraping browned bits off pot bottom with wooden spoon.
   

3. Return chicken thighs and legs to pot; bring to boil. Reduce heat to low, cover, and simmer gently for 15 minutes. Add chicken breast pieces and stir ingredients gently until rice is thoroughly mixed; replace cover and simmer until both rice and chicken are tender, 10 to 15 minutes longer. Cover pot, and allow dish to rest for 5 minutes; serve immediately.