CHICKEN
6 Whole chicken legs, skinned
1 1/4 tsp Salt, divided
1/2 tsp Freshly ground pepper, divided
1 tbsp Olive oil
2 cup Chopped green pepper
2 cup Chopped celery, with leaves
1 cup Chopped onions
1 tbsp Chopped garlic
1 tbsp Cumin
1 can (16 oz.) whole tomatoes in juice
1 cup Chicken broth
1 tbsp Flour
2 tbsp White wine
YELLOW RICE
4 cup Water
2 cup Long-grain rice
1/2 tsp Salt
1/4 tsp Turmeric
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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. Makes 6 servings.
PER SERVING: Calories 460, Total Fat 8.5 g, Saturated Fat 1.5 g, Cholesterol 104 mg, Sodium 1,109 mg, Carbohydrates 61 g, Protein 33 g |
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