Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| 4 \N | Chicken legs, skin removed |
| 4 \N | Chicken thighs, no skin |
| 1 can | 14.5 oz chicken broth |
| 1 cup | Uncooked coverted regular white rice |
| ½ cup | Sliced green onion |
| ½ cup | Chopped red or green pepper |
| ¼ teaspoon | Tumeric or saffron |
| ⅛ teaspoon | Garlic powder |
| ⅛ \N | Or 1/4 tsp ground red pepper |
1. 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.
2. 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.
3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear.
Nutritional info: per serving: calories: 400; fat 11 gm; sodium 420 mg; dietary exchanges: 2 breads, 3 meats; 2 vegetables; 1 fat.
Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120