5

8 chicken thighs
3 tablespoons, Epicurean Arbosana Extra Virgin Olive Oil
2 cups, rice
1 onion - chopped
5 stalks, celery - chopped
2 jalapeno chile peppers - chopped
1 anaheim chili pepper - chopped
6 garlic cloves - chopped fine
1/3 cup, cilantro - chopped
1 1/2 teaspoons, salt - divided
2 teaspoons, cumin
2 teaspoons, ground coriander
1 teaspoon, chili powder
1/2 teaspoon, turmeric
1/2 teaspoon, fresh ground black pepper
2 cans, chicken broth
1 cup, white wine
1 bay leaf
1/2 fresh lime - juiced
2 cups, tomatoes - chopped

Preheat oven to 350 degrees.
Liberally salt and pepper chicken.
In large Dutch oven, add Epicurean Arbosana Extra Virgin Olive Oil and heat to medium high temperature.
Add chicken and saute, turning, about 20 minutes or until brown on all sides.
Remove chicken to warm tray. Reserve 2 - 3 tablespoons of fat.
Add onion, peppers, and celery and cook for 4 minutes.
Add spices and garlic and cook for 1 minute.
Add rice and saute a few minutes until rice is coated with oil and glistening, about 1 minute
Add wine and reduce.
Add chicken broth, stirring. Add bay leaf.
Bring to a boil and add tomatoes.
Arrange chicken on top and sprinkle with remaining 3/4 teaspoon of salt and ground pepper.
Cover. Place in 350 degree oven for 40 minutes.
When done stir in lime juice and cilantro.