1 T     minced garlic
½ t    ground cumin
½ t    dried oregano
¼ t     salt
1/8 t   pepper
2 T     fresh lime juice
4        chicken thighs, skinned
3 T     chicken broth (I use bouillon)
1 T     white vinegar
2 t     fresh cilantro, chopped
2        lime wedges

Preheat oven to 350°.  Combine first 5 ingredients in a small bowl; stir in 1 T lime juice.  Rub garlic mixture over chicken.  Place chicken in a medium skillet.  Combine 1 T lime juice, chicken broth, and vinegar; pour over chicken. Place over medium high heat; bring to a boil.  Remove from heat; cover and place skillet in oven.  Bake for 30 minutes.  Remove chicken from pan and cover to keep warm.  Place skillet over medium heat; bring to a boil and cook until reduced.  Spoon over chicken.  Sprinkle with cilantro.  Serve with lime wedges and rice.

RICE

1 c     brown rice
3 c     water
2 t     chicken bouillon
½       onion chopped, or 1 T dried onion flakes

Bring all ingredients to a boil; reduce heat to simmer; cover and cook for about 45 minutes until tender.