Peasant Stew - cooking recipe

Ingredients

1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 skinless chicken thighs (about 3/4 pounds)
1 cup chopped onion
1 cup green peppers or 1 cup red pepper, chopped
1 (14 1/2 ounce) can Mexican-style stewed tomatoes, with cilantro, undrained
1 (4 1/2 ounce) can fat free chicken broth
1/4 cup white wine, a good one you drink
1 (15 ounce) can kidney beans, rinsed and drained
1/4 cup minced fresh cilantro
1/4 cup reduced-fat sour cream
1 cup cooked brown rice
shredded cheese (mexican blend works best)

Preparation

Combine chili powder, garlic powder, Kosher salt, and pepper; sprinkle over chicken.
Place chicken in an electric slow cooker.
Stir in onion, tomatoes, broth and wine.
Cover with lid; cook on high-heat setting for 3 hours.
Stir in beans.
Cover; cook on high-heat setting 1 hour.
Place 1/3 cup brown rice in each of 3 soup bowls.
Next, place 1 chicken thigh on top of brown rice in each soup bowl;
Ladle 1 1/4 cups stew into each bowl.
Top each serving with 2-3 Tablespoons shredded mexican blend cheese & 2 teaspoons cilantro and 2 teaspoons sour cream.