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Chicken with Tomatillos and Rice

1 small onion, finely chopped
2 cloves garlic, minced or pressed
1 small can (4 oz) diced green chiles
1 tsp ground cumin
6 to 8 tomatillos, chopped)
3 1/4 to 3 1/2 lb chicken, cut up
1/2 tsp chili powder
1 1/2 cups chicken broth
1 cup long-grain white rice
1/4 cup lightly packed cilantro leaves

In a 4-qt or larger crockpot, combine onion, garlic, chiles, and
cumin. Cut tomatillos into halves. Add tomatillo halves to onion
mixture. Rinse chicken and pat dry, then arrange, overlapping
pieces slightly, on top of tomatillos. Sprinkle with chili powder.

Pour broth over chicken. Cover and cook on low setting until meat
near thigh bone is very tender when pierced (6 to 7 hours).

Carefully lift chicken to a warm serving dish, cover lightly and
keep warm in a 200 oven. Skim and discard fat from coooking liquid,
stir in rice. Increase cooker heat setting to high, cover and
cook, stirring once or twice, until rice is just tender to bite
(35 to 40 min). Spoon rice around chicken, sprinkle with cilantro.
Makes 4-6 servings


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