1 1/2 lb. chicken thighs, boned and skinned
Olive oil
2 cloves garlic, crushed
1 c. fresh mushrooms, sliced
1/2 lg. onion, chopped
28 oz. stewed tomatoes
1/2 lg. green pepper, chopped
1/2 tsp. rosemary
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. oregano
Salt and pepper to taste
1 c. rice
1 tsp. curry
2 tbsp. cornstarch (optional)

Heat oil, saute garlic, mushrooms and onions; set aside. Brown thighs in oil for 10 minutes; drain oil.

Add tomatoes, green pepper, herbs, mushrooms and onions. Simmer 30 minutes until chicken is done and tomato stock is reduced to serving consistency (thicken with 2 tbsp. cornstarch if desired). Season with salt and freshly ground pepper to taste.

Bring to boil 1 cup rice, 2 cups water, curry and dollop of olive oil. Simmer 16 minutes; set aside 10 minutes.