Chicken, Red Beans And Rice Chili

• 1 Tbsp. oil
• 1 1/2 lb. chicken thighs, skinned, boned, and meat cut into 1/2 inch pieces
• 1 medium onion, chopped
• 1/2 c. uncooked long grain rice
• 2 (16 oz.) cans stewed tomatoes
• 1 (14.5 oz.) can less salt chicken broth or 1 3/4 c. chicken broth
• 1 1/4 c. water
• 1 (15.5 oz.) can red beans, rinsed and drained
• 1 to 2 Tbsp. chili powder
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 4 to 8 drops of hot pepper sauce (if desired)

1. Heat oil in Dutch oven over medium high heat.
2. Add chicken; cook 5 to 8 minutes or until lightly browned, stirring frequently. Add onion.
3. Cook 3 to 5 minutes or until onion is crisp-tender. Stir in remaining ingredients.
4. Bring to a boil.
5. Reduce heat to medium; cover and cook 20 to 40 minutes or until rice is tender and chicken is no longer pink.
6. Makes 9 (1 cup) servings.

oil, chicken thighs, onion, long grain rice, tomatoes, salt chicken, water, red beans, chili powder, salt, pepper, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190256 (may not work)