Brazilian Country Chicken

Recipe from Dri:   Dry 3-4 pounds chicken thighs.  In a large pan, coat the bottom with olive oil.  Sprinkle 2-3 tbsp sugar over oil.  When sugar starts to color, add chicken.  Brown hard.  Season with salt and pepper.  (At this point there was a ton of fat in the bottom of the pan, so we drained most of it.)  Remove chicken, add 1 coarsely chopped onion, 2 small leeks chopped thinly into half moons, 4 thinly sliced scallions, 3 large cloves of garlic and 1 jalepeno sliced.  Saute until softened.  Return chicken.  Add 2-3 tomatoes, peeled, seeded and chopped (we used one can diced tomatoes), and 3/4 cup chicken stock.  Bring to a boil, reduce to med low and simmer covered until chicken is done, 40 minutes.  Add 1/4 cup chopped cilantro and serve over rice.

Also from Dri:  Soak 2 bunches of kale in water and salt.  Rinse a few times until water runs clear.  Stack them and slice them into ribbons.    Blanch them in slightly salted boiling water for 3 minutes.  Drain.  In another pan, heat 3 tbsp oil.  Add 4 garlic cloves, sliced, and cook 2 minutes.    Add blanched kale and toss well.    Add 1 cup chicken broth and cook another 5 minutes, until tender.  Season with salt and pepper.