Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| \N 1 | tomato -- chopped |
| \N 1 | seeded -- diced fresh |
| \N 1 | bay leaf |
| \N 4 | quartered fresh California |
3½ lb skinned chicken -- cut up 1 ts vegetable oil
1 c onions -- chopped
1 c diced green bell peppers
2 ts garlic cloves -- minced
: jalapeno pepper
¼ ts powdered saffron --
: (optional)
3 ½ c low sodium chicken stock : plums
4 c cooked brown rice
Saute chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper, garlic; saute 2 minutes longer. Add tomato, chili, saffron, stock and bay leaf. Bring to a boil; cover and simmer 10 minutes. Add plums and rice; heat. Serve with extra plum wedges, if desired.
Recipe By : The California Tree Fruit Agreement From: john And Deirdre Fisher[smtp:fis