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Ingredients
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| Qty. |
Unit |
Ingredient |
| 1 |
ea |
onion, chopped |
| 1 |
ea |
green bell pepper, chopped |
| 1 |
ea |
clove garlic, finely chopped |
| 1 |
ea |
can of diced tomatoes with chiles |
| 1 |
TBSP |
olive oil |
| 3 |
lb |
boiler fryer chickens, cut in pieces |
| 1 1/2 |
tsp |
salt |
| 1/4 |
tsp |
pepper |
| 1 |
c |
yellow rice |
| 1/8 |
tsp |
turmeric |
| 1 |
c |
chicken stock |
| 1 |
ea |
bay leaf |
| 1/4 |
tsp |
crushed red pepper flakes |
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Instructions
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1) Drain tomatoes and reserve juice (add water to make 1 cup juice).
2) In a large frying pan or dutch oven, heat oil to medium-high heat.
3) Sprinkle chicken with salt and pepper and saute in batches until well browned.
4) Remove chicken from pan and set aside.
5) To pan, add onion, green pepper and garlic.
6) Cover and cook until softened, about 5 minutes.
7) Add rice and turmeric.
8) Cook, stirring a minute or so.
9) Stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper. Stir well.
10) Put in chicken pieces and push into the rice to cover.
11) Simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour.
12) Taste for seasoning and add salt and pepper if needed.
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Source
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Recipezaar - courtesy of Sharlene~W
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