1.25 pounds boneless, skinless chicken thigh, cut into cubes2 tablespoons vegetable oil2 large onion, chopped (about 2 cups)2 cloves garlic, minced0.25 teaspoon crushed red pepper8 cups Swanson® Chicken Broth1 can (14.5 ounces) diced tomatoes, undrained1 teaspoon ground cumin0.5 cup uncooked long grain white rice0.5 cup pitted green olives, sliced
Season the chicken as desired. Heat 1 tablespoon oil in a 6-quart saucepot over medium-high heat. Add the chicken and cook until well browned, stirring often (Making sure the pot is hot before adding the chicken will help keep it from sticking). Remove the chicken from the saucepot.Add the remaining oil to the saucepot and reduce the heat to medium. Add the onions, garlic and crushed red pepper and cook for 3 minutes.Stir in the broth, tomatoes and cumin and heat to a boil. Stir in the rice and olives. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through and the rice is tender. Season to taste.