Spanish Chicken With Yellow Rice

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Delicious and economical recipe. Recipe by cathy luchettis.

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Steps

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Season chicken with 1 / 4 teaspoon salt and 1 / 4 teaspoon pepper.

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Heat oil in large dutch oven over medium-high heat , and brown chicken , then set aside.

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In same dutch oven , add green pepper , celery , onions and garlic.

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Sauteing 5 minutes , stirring occasionally until vegetables have softened.

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Add cumin , tomatoes with juice , broth , remaining 1 teaspoon salt and 1 / 4 teaspoon pepper.

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Return chicken to pot , stirring to cover with sauce.

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Bring to a boil.

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Reduce heat to medium , cover and simmer 20 minutes.

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Uncover and cook 20 minutes more.

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Combine flour and wine in small bowl.

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Stir into pot and cook 5 minutes.

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Meanwhile , prepare rice by bringing water to boil in medium saucepan.

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Then stirring in rice , salt , and turmeric.

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Reduce heat.

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Cover and simmer 20 minutes until liquid is evaporated and rice is tender.

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Serve chicken with rice.

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Ingredients

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chicken legs, salt, fresh ground pepper, olive oil, green peppers, celery, onion, garlic, cumin, crushed tomatoes, chicken broth, flour, white wine, water, long-grain rice, turmeric