Spanish Chicken With Yellow Rice, Lhj

Recipe Ingredients

6		Chicken legs - skinned
1 1/4 teaspoons	6.3ml	Salt - divided
1/2 teaspoon	2.5ml	Freshly ground pepper - divided
1 tablespoon	15ml	Olive oil
2 cups	292g / 10oz	Chopped green pepper
2 cups	220g / 7.8oz	Chopped celery - with leaves
1 cup	62g / 2.2oz	Chopped onions
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Cumin
16 oz	454g	Whole tomatoes in juice - canned
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Flour
2 tablespoons	30ml	White wine
4 cups	948ml	Water
2 cups	320g / 11oz	Long-grain rice
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Turmeric

Recipe Instructions

1. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in large Dutch oven over medium-high heat. Add chicken in two batches and cook 4 minutes per side until browned; transfer to plate.

2. Add green pepper, celery, onions and garlic to pot; cook 5 minutes, stirring occasionally until vegetables have softened. Add cumin; cook 30 seconds.

3. Stir in tomatoes with juice, breaking up tomatoes. Stir in broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper. Return chicken to pot, stirring to cover with sauce. Bring to a boil; reduce heat to medium, cover and simmer 20 minutes. Uncover and simmer 20 minutes more until chicken is cooked through. Combine flour and wine in small bowl. Stir into stew and cook 5 minutes.

4. Make Yellow Rice: Meanwhile, bring water to boil in medium saucepan; stir in rice, salt and turmeric. Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.

NOTES : This simple yet savory chicken dish calls for whole chicken legs, which are usually a good bargain at the supermarket. Tip: To easily skin the chicken legs, grasp the skin with paper towels and pull it off the leg in one piece.

Source:
Ladies Home Journal

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