Southwestern Chicken

6 to 8 Chicken thighs

8 oz chicken broth

1 can black beans

1 can rotel
2 tbsp fresh cilantro
1 tbsp achote powder
1 tbsp chili powder
1 tsp cumin
1 onion large chop
½ cup yellow pepper
3 cloves garlic, chopped
salt, pepper to taste
2 tbsp olive oil
3 green onions chopped all the way through

Salt and pepper chicken brown on both sides in the olive oil and remove from pan. Add yellow pepper, onion and garlic and saute until translucent. Add achote powder, chili powder, cumin, salt and pepper and saute for 1 minute. Add chicken broth, black beans and rotel. Return chicken to the pot. bring everything to a low simmer with NO lid. Simmer for 30-45 minutes or until liquid has reduced by half and chicken is cooked through. Add green onions and cilantro and serve over white rice with.  Add grated cheese and sour cream if desired.