Ingredients

• 3 large green bell peppers
• 2 to 3 large jalapeno peppers
• 8 boneless, skinless chicken thighs, pounded
• Salt and pepper
• Flour, for dredging
• 2 to 3 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 large onion, finely chopped
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 3 cups chicken stock
• 2 tablespoons butter
• A handful spaghetti, broken into 1- to 2-inch pieces
• 1 cup long-grain white rice or basmati rice

Instructions

1. Watch how to make this recipe.
2. Preheat the broiler.
3. Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly. Place the peppers in a bowl and cover to cool. Wipe off the skins with a paper towel and seed the peppers.
4. Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour. Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add the garlic, onions, coriander, cumin and some salt and pepper. Cook to soften, stirring occasionally.
5. Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers. Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.
6. Cool and store for a make-ahead meal. Reheat over medium heat, adding a little water or stock if the sauce is too thick.
7. To serve, prepare the rice pilaf. Melt the butter in a saucepot over medium heat. Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil. Cover the pot and cook 15 minutes. Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.