Asopao de Pollo

You will need:
About a pound of boneless, skinless chicken thighs
Garlic powder
Onion powder
Dried oregano
Salt
Pepper
Medium onion, diced
Medium green bell pepper, diced
2 celery ribs, diced
1/2 cup ham or Canadian bacon, diced
2 jalepenos or a habenero if you're CRAZY, diced and optionally seeded
2 cloves of garlic, diced
6 c. chicken broth
1 big can of diced tomatoes
2 t. tumeric
1/2 cup rice
1 c. frozen peas
chopped fresh cilantro
pimento strips or sliced stuffed green olives

Mix together the spices and season the chicken thighs. Set aside.

Heat some olive oil in a pan and sautée the onion through the garlic until soft. Add chicken, chicken broth, tomatoes, and tumeric and bring to a boil. Simmer for about 25 minutes, then add the rice. Simmer for about 20 minutes, or longer if you want the rice to get stickier. Salt to taste.

Take the chicken out, shred it and put it back in the pot. Stir in the peas, cilantro, and olives.

Note: The olives sound like a weird thing to add but they really make it delish.