| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Low-cal, Low-fat | 4 | Servings | |
INGREDIENTS
| 2 | ts | Olive oil |
| 4 | Chicken legs, skin removed | |
| 4 | Chicken thighs, no skin | |
| 1 | cn | 14.5 oz chicken broth |
| 1 | c | Uncooked converted regular white rice |
| 1/2 | c | Sliced green onion |
| 1/2 | c | Chopped red or green pepper |
| 1/4 | ts | Tumeric or saffron |
| 1/8 | ts | Garlic powder |
| 1/8 | Or 1/4 tsp ground red pepper |
INSTRUCTIONS
1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides. 2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. 3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear.
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