Baked Chicken Picadillo

I can't take credit for this one...it comes from a woman in our ward, China Garcia. She is originally from Cuba and this is so very delicious. I was a little wary about the raisins, but they definitely added something and would be missed if left out.

3-4 lbs. bone-in chicken pieces, skin removed
4 tablespoons butter
2 tablespoons olive oil (I found one to be enough)
Salt and cracked pepper to taste
1 cup chopped white onion
1 cup diced green bell pepper
1 cup diced red bell pepper
6 garlic gloves, peeled and crushed (oh yeah baby)
1 cup cooked brown rice
1 1/2 tsp. mild curry powder
1/2 tsp. ground cumin
1 tsp. chopped fresh thyme (I used dry and it tasted great too)
1/2 tsp. cracked pepper
1/2 tsp. sugar
1/2 c. raisins
1 16 oz. can whole tomatoes, squashed
1-2 cups chicken stock or defatted canned broth

Preheat oven to 350. If you have a 3 qt. pan that can be used both on the stove top and oven, that works great...otherwise you'll need a pan for stove top and 3 qt. casserole dish for the oven. Melt butter in 1 tablespoon olive oil over moderate heat. Brown chicken pieces, sprinkling sparingly with salt and pepper. Set browned chicken aside.

In remaining 1 tablespoon oil (I just used whatever was left in the pan and didn't add more), cook onion, peppers and garlic until translucent. Add the rice, stirring to coat well. Add the curry, cumin, thyme, pepper, sugar raisins and tomatoes. Put the chicken back in the casserole and bake for about 1 hour until done. Add chicken broth as needed to keep the casserole moist.