1 1/2 - 2 lbs. bone-in chicken thighs, skin-on; 2 tbsp. olive oil; 1 small onion, chopped; l large clove of garlic, minced; 1 red or orange bell pepper, chopped; 1 green bell pepper, chopped; 1 tsp. garlic powder; 1/4 tsp. cumin; 1/2 tsp. cayenne pepper; 1/4 tsp. black pepper; 1 1/2 tsp. salt; 1 cup basmati rice; 14 1/2 oz. low sodium chicken broth; 8 oz. tomato sauce

1. Heat olive oil over medium high heat in a large pot. 2. Add garlic powder, cumin, cayenne and black powder, and salt. Mix. 3. Add chicken, coat both sides with spice and oil mixture. 4. Brown chicken for 3-4 minutes per one side. 5. Add onions and garlic. Flip chicken and continue to cook for another 3-4 minutes. 6. Add rice, tomato sauce, and chicken broth. Stir gently until combined. 7. Cover the mixure and simmer 30-35 minutes. Stir occasionally. 8. Let sit an additional 10 minutes covered prior to serving.