Categories: ***, August2016, Chicken, Faves, JR, Rice

Ingredients

• 1 Tbs oregano
• 1 1/2 tsp ground cumin
• 1 1/2 tsp chili powder
• Salt & pepper
• 4-5 boneless chicken thighs or breasts, rinsed and patted dry
• Vegetable oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1 small jalopeno pepper, minced and seeded if you don't want the extra heat
• 1 1/2 cups uncooked rice
• 1 15-oz can tomato puree
• 1 cup chicken broth
• Handful of frozen peas
• Handful of chopped grape tomatoes
• Chopped cilantro, for garnish

Directions

1. Preheat the oven to 375 degrees.

2. Combine the oregano, cumin, chili pepper, and salt and pepper and rub mixture all over the chicken, pressing it so it sticks all over the chicken. (Use all of the spice mixture.) In a large pot (a Dutch oven works), cook the chicken in a few glugs of vegetable oil over medium-high heat until browned on both sides. Transfer the chicken to a bowl.

3. To the pot, add the onion, garlic, and jalopeno and cook about 1 minute over medium-low heat, making sure the garlic doesn’t burn. Add the rice to the pot, turn up the heat to medium-high, and cook about 2 minutes.

4. Add the tomato puree, broth, peas, grape tomatoes, and chicken. Bring to a simmer, cover, and transfer to the oven. Bake 30 minutes, or until the chicken has been cooked through and the rice is tender. Garnish with cilantro.

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