Brown Rice Chicken Fricassee
Source: Jacques Pepin's Table: The Complete Today's Gourmet by Jacques Pepin
Makes 5 to 6 servings

1 tablespoon olive oil
2 packages (1-pound each) chicken drumettes
1 small onion, peeled and finely chopped
2 medium cloves garlic, peeled and minced
1 medium jalapeno pepper, stemmed, seeded and finely minced
1 (14 1/2-ounce) can whole tomatoes
1 (14 1/2-ounce) can chicken broth
1 1/2 cups long-grain brown rice
1 (2-ounce) jar pimento-stuffed green olives, drained and halved
1/3 cup raisins, either dark or golden
2 tablespoons chopped cilantro, optional
Freshly ground black pepper to taste
1/4 teaspoon salt, optional

In a large pot, or 12-inch skillet, heat the olive oil over medium heat. Add the chicken and brown well, 10 to 15 minutes. Add the onion, garlic and jalapeno; saute 5 minutes.

Drain the tomatoes; combine the juice with the chicken broth. Break up the tomatoes and add to the pot. Stir in the rice and cook, stirring 5 minutes.

Add the liquid to the pan with the olives and raisins. Bring to a boil, cover, reduce the heat and cook 50 minutes.

At this point, you can serve the drumettes whole; or remove from the pan and cool slightly. Remove the skin from the drumettes; remove the meat from the bones and stir back into the rice. Add the cilantro, pepper and salt if necessary.