Grilled Chicken and Wild Rice

Time to clean up the fridge today. Had some organic chicken drumsticks in the freezer, and used it up in this fast and easy dish adapted from the current issue of Bon Appetit.
4 tbs olive oil
4 large chicken drumsticks with skin and bones (about 2 lb.)
Ground cloves

1/2 cup diced seeded red bell peppers
1/2 cup diced sedded green bell peppers
1/2 cup diced celery
1 cup chopped onion
1/3 cup golden raisins
1/3 cup coarsely chopped pitted imported green olives
4 small bay leaves
2 garlic cloves, peeled
1 teaspoon sambal oelek or other chili paste
1 1/2 cups wild rice (9 to 10 oz)
2 to 2 1/2 cups low-salt organic chicken brothHave the grill ready and and grill chicken til all sides have grilled marks, but not thoroughly cooked through. Transfer chicken to plate.

Pour 4 tbs of olive oil in non-stick saucepan. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Sauté until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.

Recipe adapted from Bon Appetit

Note: Nice comfort food and a one-dish meal. I marinated the chicken in a spicy yogurt marinade and grilled it on med. high heat. By adding the almost cooked, grilled chicken into the rice mixture, it gave the whole dish a rich, smokey flavor. Served sambal oelek on the side instead and it blends well with the sweetness of the raisins. And I got my kids to like wild rice done this way.