Arroz Con Pollo

• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon rubbed sage
• 6 (5-ounce) chicken thighs, skinned
• 1 tablespoon olive oil
• 2 cups chopped sweet onion (about 2 medium)
• 1 1/2 cups chopped celery (about 6 stalks)
• 1/4 cup seeded and chopped poblano chile (about 1 small)
• 6 garlic cloves, minced
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup water
• 1 1/4 cups uncooked jasmine rice

1. Combine first 3 ingredients; sprinkle evenly over chicken thighs.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook 3 minutes on each side or until browned; remove from pan, and set aside.
3. Add onion, celery, and poblano to pan; cook 6 minutes. Add garlic; cook 1 minute. Add broth and water; bring to a boil, and stir in rice. Return chicken to pan; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and chicken is done. Remove from heat; let stand 5 minutes.

salt, freshly ground black pepper, sage, chicken, olive oil, sweet onion, celery, poblano chile, garlic, chicken broth, water, jasmine rice

Taken from www.myrecipes.com/recipe/arroz-con-pollo-2 (may not work)