Cilantro Chicken



1 1/2 pounds boneless, skinless chicken thighs, cut into pieces
3 Tbsp vegetable oil, divided
1 large onion, chopped
1 red bell pepper, cut in chunks
1 garlic clove, minced
1 1/2 cups long grain brown rice
1 can (14 1/2 oz) chicken broth
1/4 cup dry white wine
1/4 cup water
1 can (28 oz) whole tomatoes, drained, coarsely chopped and drained again
1 tsp dried oregano, crumbled
1 tsp ground cumin
1 tsp salt
1/4 tsp pepper
1 cup chopped cilantro

1. Pat chicken dry with paper towels. In 3-quart flameproof casserole (such as a Dutch oven), brown half the chicken in 1 tablespoon hot oil over medium-high heat, turning once, 5 to 6 minutes. Remove from pot and set aside. Brown remaining chicken in 1 tablespoon oil; remove and set aside. Heat oven to 350 degrees F.
2. Add onion and pepper to pot and cook until soft, 3 to 4 minutes, adding a little water to pan if dry. Add garlic; cook 1 minute. Using slotted spoon, remove from pot. Add remaining 1 tablespoon oil to pot, and cook rice until golden, 4 to 5 minutes. Stir in broth, wine, water, tomatoes, oregano, cumin, salt, and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer, until most of the liquid is absorbed, about 10 minutes.
3. Gently stir in chicken and onion and pepper. Cover and bake 30 minutes. Stir in cilantro. Let stand 10 minutes before serving.
Variation: Omit ground cumin and substitute chopped fresh basil for the chopped cilantro.
To reheat: If room temperature, bake, covered, 25-30 minutes at 325 degrees F; if cold, bake 45 minutes.


serves 6