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Spicy Cinnamon Chicken
Serves: 6
2 TB olive oil 2 TB butter 1 broiler-fryer (3 to 31/1 lbs), cut in pieces 2 large onions, chopped 1 green pepper, seeded and diced 1 c. brown or white rice hot water 3 chicken bouillon cubes 1/2 tsp. thyme leaves 1/4 tsp. pepper 1/4 tsp. ground cinnamon 1/4 tsp. ground allspice 1 1/2 tsp. salt 1 8 oz. can stewed tomatoes chopped parsley
Heat oil and butter in a 6 quart Dutch oven (or other heavy pot) over medium heat. Add chicken pieces, a few at a time, and cook, turning occasionally, until well browned. Remove pieces and set aside. Discard all but 4 TB. of the pan juices. Add onions and green pepper and cook for about 3 min. until onion is slightly soft. Stir in rice and cook for 5 more min. Combine hot water (2 C. for white rice; 2 2/3 c. for brown rice), bouillon cubes, thyme, pepper, cinnamon, allspice, and salt; pour over rice. Cover, reduce heat, and simmer until rice is almost tender (20 min. for white rice; 45-50 min. for brown rice.) Stir in tomatoes and arrange chicken pieces on top. cover and simmer for about 25 min. more until meat is cooked through. Sprinkle with parsley.
-from The Everything One-Pot Cookbook by Lisa Rogak
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