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. Serve.

From:   Bob Boston. Via: Chile Head Mailing List
Posted By:   Bob Boston, bboston@earthlink.net
Post Date:   Wed, 2 Jun 1999