What's for dinner? Rachael Ray's spicy Peruvian...

This recipe, from Rachael Ray's newsletter, was absolutely delicious! I would make this again.

8 pcs boneless skinless chicken breast
salt and pepper to taste
1 jalapeno or serrano chili, chopped
6 cloves garlic, chopped
1 1/2 t dried oregano or marjoram leaves
2 bay leaves
zest and juice of 2 limes or lemons
1 T smoked sweet paprika
olive oil, divided
1 t cumin
1 T sugar
1 cup chicken broth or stock
fresh cilantro leaves, to taste

Place the chicken in a shallow dish or ziploc bag and season with salt and pepper. In a food processor or blender, process the chiles, garlic, oregano or marjoram, bay, lime zest and juice, paprika and about 1/4 cup olive oil into a paste. Pour over the chicken, coating them well. Chill several hours or up to overnight.

Heat a little olive oil in a frying pan or skillet over medium-high heat. Add the cumin and swirl for a few seconds to toast, then add the chicken pieces and lightly brown, 10 minutes. Sprinkle sugar over the chicken and add the broth. Partially cover and cook for 10 minutes more, or til chicken is cooked through. Stir in cilantro.

I served the chicken and sauce over rice.