->Chicken 32 <-

1 small onion, finely chopped

2 cloves garlic, minced or pressed

1 small can (4 oz) diced green chiles

1 tsp ground cumin

6 to 8 tomatillos, chopped

3 1/4 to 3 1/2 lb chicken, cut up

1/2 tsp chili powder

1 1/2 cups chicken broth

1 cup long-grain white rice

1/4 cup lightly packed cilantro leaves

In a 4-qt or larger crockpot, combine onion, garlic, chiles, and cumin. Cut tomatillos into halves. Add tomatillo halves to onion

mixture. Rinse chicken and pat dry, then arrange, overlapping

pieces slightly, on top of tomatillos. Sprinkle with chili powder.

Pour broth over chicken. Cover and cook on low setting until meat

6 to 7 hours

Carefully lift chicken to a warm serving dish, cover lightly and keep warm in a 200 oven. Skim and discard fat from coooking liquid,

stir in rice. Increase cooker heat setting to high, cover and cook, stirring once or twice, until rice is just tender to bite

35 to 40 min

Makes 4-6 servings