Chicken with Rice, Tomatoes, Peppers, and Tarragon

Dough:

3 tbsp. olive oil
2 large onions, chopped fine
1 whole chicken, in pieces*
2 red or green bell peppers, seeded
and chopped
1 or 2 jalapeño peppers, chopped
fine**
3 tbsp. fresh tarragon, chopped
2 medium tomatoes, peeled and
chopped (see recipe on p. 41 for
peeling instructions)
¥ tsp. salt
¥ tsp. black pepper
3 8-oz. cans low-fat chicken stock
2 c. short-grain rice, rinsed and
drained

Method:

1. Heat olive oil in a large skillet and sauté onions for about 10 minutes, or until lightly browned. Using a slotted spoon, transfer onions to a small bowl and set aside. 

2. Add chicken pieces to skillet and cook over medium heat, turning until golden brown on all sides. Push chicken to one side of pan and add bell peppers, jalapeños, and tarragon. 

3. Sauté for 1 minute. Add tomatoes, browned onions, salt, and pepper. Stir to combine sauce with chicken pieces. Cover and simmer for 20 minutes. 

4. Meanwhile, in a separate saucepan, heat chicken stock. 

5. Transfer chicken to a clean plate and set aside. (Leave tomato mixture in skillet.) 

6. Add rice to tomato mixture and stir until thoroughly combined. Add warmed chicken stock to tomato and rice mixture. Raise heat to high and boil for 1 minute.