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1
Preheat the broiler.
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2
Under the hot broiler, char the bell peppers and jalapenos to blacken the skins evenly.
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3
Place the peppers in a bowl and cover to cool.
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4
Wipe off the skins with a paper towel and seed the peppers.
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5
Meanwhile, sprinkle the chicken with salt and pepper, and then dredge in flour.
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6
Heat a couple of tablespoons of oil in a pan over medium-high heat and add the chicken to brown on both sides.
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7
Remove to a plate and add a bit more oil if necessary.
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8
Add the garlic, onions, coriander, cumin and some salt and pepper.
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9
Cook to soften, stirring occasionally.
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10
Add 1 cup of the stock with the peeled peppers to a food processor and pulse to puree the peppers.
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11
Add the puree to the cooked onions and slide the chicken back into the sauce to finish cooking.
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12
Cool and store for a make-ahead meal.
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13
Reheat over medium heat, adding a little water or stock if the sauce is too thick.
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14
To serve, prepare the rice pilaf.
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15
Melt the butter in a saucepot over medium heat.
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16
Toast the broken pasta pieces to brown, then add the rice and the remaining 2 cups stock, and bring to a boil.
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17
Cover the pot and cook 15 minutes.
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18
Remove the pot from the heat and let stand 5 minutes, then fluff the pilaf with a fork.
