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Heat the canola oil in a medium Dutch oven over high heat until it begins to shimmer. Add the chicken and sprinkle with the soy and some salt and pepper. Cook until golden brown on both sides, 10 to 12 minutes total. Transfer to a bowl. Add the carrots, celery and onions to the pot and cook until the vegetables begin to brown, about 4 minutes. Stir in the rice, mushrooms, garlic and jalapenos. Whisk together the chicken broth and peanut butter in a small bowl, and then pour into the pot. Stir in the cilantro, and then arrange the chicken thighs on top of the rice and vegetables.
Cover the pot and transfer to the oven for 20 minutes, then uncover and return to the oven until most of the liquid has disappeared, about 15 minutes more.
Let cool for 10 minutes before serving. Garnish with peanuts, scallions, orange zest and cilantro.