Southwest Chicken and Rice

• 2 tablespoons olive oil
• 1 cup basmati rice, uncooked
• 3 tablespoons olive oil
• 5 chicken thighs, cut into large bite sized pieces
• 2 yellow onions, chopped
• 2 pasilla chiles, roasted,seeded,devained,chopped
• 4 cloves garlic, minced
• 5 tomatoes, blanched,skinned,and chopped
• 2 cups chicken stock, homade is best
• 1 tablespoon new mexico chile powder, freshly ground
• 1 teaspoon cumin, freshly ground
• 6 -8 sprigs fresh cilantro, chopped
• salt & freshly ground black pepper

1. Prep all ingredients.
2. Heat a dutch oven over med-high heat.
3. Add 2 TBS Oil, heat.
4. Add Rice, stir fry'til Rice turns translucent.
5. Remove and set aside.
6. Add 3 TBS oil, heat.
7. Add Chicken, brown, remove, set aside.
8. Add Onions and chiles, saute (stir fry)'til onions are translucent.
9. Add Garlic, saute'til garlic is wilted.
10. Add Chicken, Rice, Tomatoes, Chicken Stock, Chili Powder, and Cummin.
11. Bring to a simmer, cover and simmer for 20 minutes.
12. Adjust seasoning, stir in Cilantro.
13. Serve with something to counterpoint the spicy flavor.
14. Cucumber or Chayote salad works well.

olive oil, basmati rice, olive oil, chicken thighs, yellow onions, chiles, garlic, tomatoes, chicken stock, chile powder, cumin, cilantro, salt

Taken from www.food.com/recipe/southwest-chicken-and-rice-104750 (may not work)