Chicken recipe?

When I worked in a doctor's office one of the doctors was of middle eastern descent I believe and one day he brought in a dish his wife made. It was spicy shredded chicken with rice and there were little pieces of pepper and jalepenos and things I believe. It was wonderful. Anyone have a recipe that might be similar to this I could try?Chicken recipe?
Spicy chicken and rice (middle eastern)





You need





2 tablespoons extra-virgin olive oil


4 large chicken thighs with skin and bones (about 2 pounds)


Ground cloves





1 1/2 cups diced seeded red bell peppers


1 cup chopped onion


1/3 cup golden raisins


1/3 cup coarsely chopped pitted imported green olives


4 small bay leaves


2 garlic cloves, peeled


1 teaspoon hot chili paste (such as sambal oelek) or 1 small serrano chile, chopped


1 1/2 cups jasmine rice or long-grain white rice (9 to 10 ounces), rinsed, drained


2 to 2 1/2 cups low-salt chicken broth








to cook:





Heat oil in large skillet over medium-high heat. Sprinkle chicken generously with salt and pepper, then lightly with ground cloves. Add chicken to skillet and saut茅 until brown, about 5 minutes per side. Transfer chicken to plate.





Pour off all but 4 tablespoons fat from skillet. Add bell peppers, onion, raisins, olives, bay leaves, garlic, and chili paste to skillet. Saut茅 until vegetables begin to soften, about 2 minutes. Add rice; stir 1 minute. Press chicken into rice. Add 2 cups broth; bring to boil. Cover, reduce heat to medium-low, and simmer until chicken is cooked through and rice is tender, adding more broth if dry, about 20 minutes.





Hope this is close...sounds like it though.Chicken recipe?
INGREDIENTS


2 quarts water


8 skinless, boneless chicken breast halves


1/2 teaspoon salt


1 teaspoon ground black pepper


1 teaspoon garlic powder


2 tablespoons dried parsley


1 tablespoon onion powder


5 cubes chicken bouillon


3 tablespoons olive oil


1 onion, chopped


3 cloves garlic, chopped


1 (16 ounce) jar chunky salsa


2 (14.5 ounce) cans peeled and diced tomatoes


1 (14.5 ounce) can whole peeled tomatoes


1 (10.75 ounce) can condensed tomato soup


3 tablespoons chili powder


1 (15 ounce) can whole kernel corn, drained


2 (16 ounce) cans chili beans, undrained


1 (8 ounce) container sour cream





DIRECTIONS


In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.


In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

matte lipstick