Instructions: Core and seed the bell pepper and the jalapeno. Dice the bell pepper; mince the jalapeno. Crumble the chorizo. Soak the raisins in the chicken broth in a heat-proof bowl for 10 minutes.

Heat the oil in a large skillet over medium heat. Add the red pepper, jalapeno, onion, garlic, cinnamon stick and cumin and cook 5 minutes. Add the chicken thighs and cook for 5 minutes. Add the chorizo and brown; cook about 5 minutes. Remove the cinnamon stick.

Increase the heat to high and add the raisins and chicken broth, stirring to scrape up any browned bits. Cook until the liquid is reduced by half, 4 to 5 minutes. Add the tomato puree. Reduce the heat to low and simmer 5 minutes. Season to taste with salt and pepper. Serve over the rice.

This recipe yields 2 to 4 servings.

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