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Ingredients

• 3 tablespoons extra virgin olive oil (EVOO), divided
• 4 large cloves garlic, 3 chopped or finely grated, 1 crushed
• 1 1/2 cups white rice
• Salt and pepper
• 6 cups chicken stock, divided
• 1 1/2 pounds boneless, skinless chicken thighs or breasts or a combo, cut up into bite-size pieces
• 1 tablespoon ground cumin (a palmful)
• 1/2 tablespoon ground coriander (half a palmful)
• 1 large red onion, thinly sliced
• 1 red bell pepper, chopped
• 1 chipotle pepper in adobo sauce, chopped
• 3 ribs celery, chopped
• 1 package frozen corn (10 ounces), defrosted
• 2 handfuls yellow or white corn tortilla chips, crushed with your hands into small pieces
• 1 can black beans (15 ounces), drained and rinsed
• 1/4 cup flat leaf parsley (a couple of handfuls), chopped
• 1 handful cilantro leaves, roughly chopped
• 4 plum tomatoes, seeded and roughly chopped
• 1 cup shredded sharp cheddar cheese
• 1 lime, cut into wedges

Description

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