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Chiles & Chicken with Rice

2 1/2 cups chicken stock
1 skinless boneless chicken breast, 1-inch cubes
2 Tbsps olive oil, divided
1 onion, thinly sliced
2 cloves garlic, thinly sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 poblano pepper, sliced
2 habanero peppers, minced
1 cup rice
1/4 cup cilantro, chopped
1/2 tsp cumin

In a small saucepan, warm chicken stock to a slight simmer. In a
large nonstick skillet over medium high heat, cook chicken chunks
in 1 Tbsp olive oil for 4 minutes, turning to cook evenly on all
sides. Remove to a holding plate. Reduce heat to medium, add onion
and garlic, and cook until onions are translucent. Add peppers and
cook 4-5 minutes longer. Move peppers and onion to the outer edge
of the skillet, raise heat to high and pour rice into center of
skillet. Drizzle 1 or 2 Tbsps of oil over rice and stir to coat
all kernels. Cook 2 minutes, stirring constantly, until rice becomes
white and opaque. Then add half of the chicken stock. Careful here,
for the stock will boil at once. Stir everything together until
boiling subsides somewhat, and add remaining stock, cumin, cilantro,
and chicken. Reduce heat to low, cover and cook for 20 minutes.


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