Ingredients:

For the Chicken Chile Verde:

2 lbs chicken thighs or breasts, cut into bite-sized pieces

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

2-3 jalapeños or green chilies, chopped (adjust to taste)

4 cups tomatillos, husked and chopped (or canned tomatillos)

1 cup chicken broth

1 teaspoon ground cumin

1 teaspoon dried oregano

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

For the Red Rice:

1 cup long-grain rice

2 cups chicken broth (or water)

1/2 cup tomato sauce

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

Salt to taste

Fresh cilantro, chopped (for garnish, optional)