Jon's chicken stew #1
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1.5 lbs - chicken meat 
3 small - onions rough chopped (1 large)
1 tablespoon - hot chili powder
2 teaspoons - cumin
1/8 teaspon - black peppercorns (cracked)
1/4 teaspoon - red pepper flakes
1 teaspoon - oregano
1 3/4 cup - diced tomatoes & juice (#300 can)
1/2 teaspoon - sugar
salt
2 cups - low-salt chicken broth (or broth + water)
2 cups - rice & favorite rice seasoning (try season salt)

* brown onions in a sautee pan (with oil or chicken skin/fat)
* add chicken, brown. you will want the pan to take on a lot of color
* add all dry spices and toast in hot pan with oil, stir into a paste. do no
  let the spices smoke. stiring in spices should take 3-5 seconds.
* deglaze pan by adding small amounts of chicken broth and working off pan's
  color with a wooden spoon.
* add remaining chicken stock, tomatoes & juice
* simmer covered until chicken is nearly falling off the bone
* simmer uncovered until stew-like or until flavor starts to get too strong
* serve on seasoned rice