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1
To make the rice, heat a medium pot with a tight-fitting lid over medium-high heat.
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2
Add 1 tablespoon of the vegetable oil, once around the pan, then add the rice; stir to coat the rice in the oil and toast lightly, for about 1 minute.
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3
Season with salt and pepper, then add 2 1/2 cups of the chicken stock and bring up to a bubble.
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4
Cover the pot, reduce the heat to a simmer, and cook for 15 to 18 minutes, until the rice is tender.
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5
To make the chili, preheat a medium soup pot over medium-high heat with the remaining 2 tablespoons of oil.
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6
Add the chunked up chicken pieces and season with salt and pepper.
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7
Brown the chicken on all sides for about 3 to 4 minutes.
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8
Remove the chicken from the pot to a plate and reserve.
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9
Add a little drizzle of oil to the pot and add the onions, garlic, three fourths of the chopped jalapeno, and the bell peppers.
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10
Season with the chili powder, cumin, salt, and pepper and cook for about 3 minutes, stirring frequently.
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11
Dust the vegetables liberally with the flour and continue to cook for 1 minute.
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12
Stir in the remaining 3 cups of chicken stock to the vegetables, bring up to a bubble, and then stir in the corn and add the chicken back to the pot.
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13
Turn the heat down to medium low and simmer gently for 10 minutes.
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14
While the chili is simmering, make the spicy citrus salsa.
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15
With a paring knife, cut the peel and pith from the oranges.
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16
Cut the peeled oranges into disks and then cut the disks into quarters.
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17
Toss the oranges in a small mixing bowl with the remaining jalapeno, the lime zest, a little salt and pepper, and about 1 tablespoon of the chopped cilantro.
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18
Stir to combine.
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19
Once the chili has simmered for 10 minutes, turn off the heat and add the lime juice, the remaining cilantro, and the chopped parsley.
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20
Taste and check for seasoning and add more salt and pepper if needed.
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21
If you want a little more heat, throw in a couple dashes of hot sauce.
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22
Fluff the tender rice with a fork and then divide it among 4 serving bowls.
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23
Top each portion of rice with some of the chili and garnish with a heaping spoonful of the spicy citrus salsa.
