9 broiler fryer chicken thighs, skinned, boned & cut into 1" cubes
1/4 c. corn other vegetable oil
2 lg. onions, chopped
3 sm. green peppers, seeded & chopped
2 cloves garlic, finely chopped
1 tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (28 oz.) can peeled tomatoes, with liquid
1/4 c. shredded extra sharp cheddar cheese
Hot cooked red or kidney beans
Hot rice

In a large skillet, in hot oil over medium high heat, saute chicken until browned on all sides. Add onion, peppers, garlic, chili powder, cumin, oregano, salt and black pepper. Stir to blend ingredients. Add tomatoes. Cover and simmer on low heat about 45 minutes, or until chicken is tender. Uncover and simmer until most of liquid is evaporated and mixture is thick. Spoon into serving dish and top with grated cheese. Serve in bowls over hot, cooked red beans and rice. Makes 6 servings.