5 Alarm Chicken

This is actually a Rachel Rae recipe (except I didn't like the name she gave it so I made up a new one). It was VERY spicy but had a great flavor. I will definitely make it again.

2 Tbsp olive oil
1 Tbsp butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cups rice
3 cups chicken broth
1 1/2 lb chicken cut into small pieces
2 Tbsp steak seasoning
4 tsp minced garlic
1 red bell pepper, thinly sliced
3 Tbsp chipotle in adobo (available in cans on the international foods aisle) - or less.
1 Tbsp ground cumin
2 Tbsp honey
1/4 cup real maple syrup
2-3 Tbps chopped fresh cilantro
1 cup cashews

In a medium pot over medium heat, combine 1/2 Tbsp olive oil and the butter. When the butter melts into the oil, add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the chicken broth and bring to a boil. Once boiling, reduce heat to low and cook, stirring occasionally, until the rice is tender (approx. 17-18 min).

While the rice cooks, make the chicken. Heat a large skillet over high heat. Add the remaining 1 1/2 Tbsp olive oil, then the chicken. Season the chicken with steak seasoning. Lightly brown the chicken on both sides, then move off to one side of the pan. Add the remaining onions, the garlic and bell peppers. Cook for 2-3 minutes then mix the vegetables and meat together and add the chipotles and cumin. Toss to coat. Glaze the mixture with honey and maple syrup and turn off the heat. Add the chopped cilantro or parsley and the nuts.