Quick Potted Spanish Chicken

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
678
FAT
86%
CHOL
58%
SOD
35%

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Ingredients for 4 servings

1 large dried ancho chile, stemmed and seeded

3 cups chicken stock

2 tablespoons butter

1 cup white rice

1/4 cup extra-virgin olive oil (EVOO)

2 onions, chopped

2 ribs celery from the heart, chopped

3 cloves garlic, grated or chopped

2 bay leaves

1 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/8 teaspoon ground cinnamon

A few pinches ground cloves

Salt and pepper

1 28 ounce can diced or whole fire-roasted tomatoes

4 small pieces bone-in chicken breast, halved crosswise

1/2 cup chopped flat-leaf parsley

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