2 ts Olive oil
4 Chicken legs; skin removed
4 Chicken thighs; no skin
14 1/2 oz Can chicken broth
1 c Uncooked coverted regular
-white rice
1/2 c Green onion; sliced
1/2 c Red or green pepper; chopped
1/4 ts Tumeric or saffron
1/8 ts Garlic powder
1/8 ts Ground red pepper; up to 1/4 ts
Heat large nonstick skillet over medium-high heat until hot. Add
oil; heat until it ripples. Add chicken pieces; cook until browned
on all sides.
Move chicken to side of skillet. Add remaining ingredients; blend
well. Place chicken in rice mixture. Bring to a boil, reduce heat
to low. Cover and simmer 15 minutes, stirring occasionally.
Turn chicken over; cover and simmer an additional 10 minutes, or
until chicken in fork tender and juices run clear.
Per serving: calories: 400; fat 11 g; sodium 420 mg;
