Spanish Chicken With Yellow Rice

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 whole chicken legs, skinned
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 2 cups chopped green peppers
• 2 cups chopped celery, with leaves
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 tablespoon cumin
• 1 (16 ounce) can crushed tomatoes (with liquid) or 1 (16 ounce) can diced tomatoes (with liquid)
• 1 cup chicken broth
• 1 tablespoon flour
• 2 tablespoons wine
• 4 cups water
• 2 cups long-grain rice
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric

Recipe

• 1 season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• 2 heat oil in large dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
• 3 in same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
• 4 add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
• 5 return chicken to pot, stirring to cover with sauce.
• 6 bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
• 7 uncover and cook 20 minutes more (or until chicken is done).
• 8 combine flour and wine in small bowl. stir into pot and cook 5 minutes.
• 9 meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
• 10 reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
• 11 serve chicken with rice.