Ingredients:
4 chicken legs
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil or 1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 tablespoon paprika
3/4 teaspoon turmeric
1 pinch cayenne pepper
1 (19 ounce) cans tomatoes
3 cups chicken stock
2 cups long-grain rice
1 sweet red peppers, cut in strips
1 cup peas, fresh or frozen
Directions:
Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown.
Remove and set aside.
Drain fat from pan.
Cook onions and garlic, stirring, for 3 minutes.
Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.
Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.
Add stock and rice; bring to boil.
Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.
Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.
Servings: 6
Time preparation: 5 min.
Time total: 65 min.