Ingredients
4 Large Sweet Peppers
2 Large Jalepeños, With seeds and pulp
2 14.5oz Hunts Fire Roasted Tomatoes
1 med Yellow Onion, Diced
1 tsp Cardamom
½ tsp Coriander
To Taste Salt
1 tbsp Garlic
4 Large Chicken Thighs
3 Tbsp Mirren
2 Cups Rice
2 Tbsp Better Than Bouillon Roasted Garlic
3 Cups Water
4 Stalks Green Onions, Chopped
2 Tbsp Thyme, Freshly Minced
Steps
Sauce
  1. Purée sweet peppers and jalepénos in ½ can tomatoes
  2. Sauté onions in a pan until caramelized.
  3. Combine tomatoes, onions, purée, thyme, coriander, mirren, and cardamom in pan.
  4. Simmer. Reduce.
Chicken
  1. Cut into bite-sized pieces.
  2. Season as desired.
  3. Place in a cast iron skillet.
  4. Brown the chicken.
  5. Add to sauce.
Rice
  1. Bring 3 cups water to a boil.
  2. Add rice, Bouillon, and chopped green onions to water.
  3. Boil for 10 minutes.
  4. Remove heat.
  5. Let the rice sit, covered, for 15 minutes.