2 pounds skinless, boneless chicken thighs
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans Mexican-style stewed tomatoes
1 cup water 
1 1/2 cups long grain rice
4 teaspoons instant chicken bouillon granules
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 cup sliced ripe and/or pimento-stuffed green olives
1/2 cup shredded Cheddar cheese

Cut chicken pieces in half lengthwise where the bone was removed. In a 12-inch skillet, cook chicken in hot oil until brown on both sides. Remove from skillet; set aside.

Meanwhile, combine tomatoes, water, rice, bouillon granules, chili powder, cinnamon and cumin in a large saucepan. Bring to boiling. Turn rice mixture into a 13 x 9 x 2-inch baking dish. Arrange chicken on top. Cover dish tightly with aluminum foil. Bake at 350 degrees F for 55 to 60 minutes or until chicken and rice are tender. Sprinkle with olives and cheese. Bake, uncovered, 5 minutes longer.

Serves 8.