Chicken with Yellow Rice

Description

Makes 6 servings

Ingredients

• 1 broiler fryer (about 2½ pounds) cut into serving pieces
• salt and ground black pepper to taste
• 3 tablespoons vegetable oil
• 1 cup chopped onion
• 2 cloves garlic, crushed
• 1 x 14½- to 16-ounce can tomatoes (drain, chop, and reserve juice)
• 1½ cups chicken broth, divided
• 1 cup uncooked rice
• 1 small bay leaf
• ¾ teaspoon salt
• ¾ teaspoon ground cumin
• ⅛ teaspoon turmeric
• 1 medium green pepper, sliced

Procedures

1. Season chicken pieces with salt and pepper.
2. Cook in oil until golden brown. Drain off all but 1 tablespoon of drippings. Push chicken to one side.
3. Add onion and garlic; cook until tender.
4. Stir in tomato juice and ½ cup broth. Cover and simmer 15 minutes.
5. Add rice, remaining 1 cup broth, tomatoes, bay leaf, salt, cumin, turmeric and green pepper. Bring to a boil, reduce heat, cover, and simmer 30 minutes longer or until rice is tender and liquid is absorbed.
6. Remove bay leaf and fluff rice lightly.