Cheese and Hot Pepper Chicken

Ingredients

• 6 tablespoons Chef Paul Prudhomme's Poultry Magic®
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cumin
• 2 (2½ - 3-pound) chickens, all visible fat removed, each cut into 8 pieces
• 1¼ cups all purpose flour
• vegetable oil, for frying
• 2⅔ cups chopped green bell peppers, in all
• 2 cups chopped onions
• 1 cup chopped fresh Anaheim or poblano chiles, in all
• 2 bay leaves
• 2 teaspoons salt
• 2 teaspoons minced fresh garlic
• 2 tablespoons minced fresh jalapeño peppers
• 4 cups chicken stock, in all
• 1½ cups heavy cream
• 1 cup sour cream
• 1½ cups freshly grated Monterey Jack or other white non-processed cheese
• 1½ cups freshly grated Cheddar cheese
• 4 cups cooked long-grain white rice