Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------CHICKEN-------------------------------
6 Whole chicken legs, skinned
1 1/4 ts Salt, divided
1/2 ts Freshly ground pepper,
-divided
1 tb Olive oil
2 c Chopped green pepper
2 c Chopped celery, with leaves
1 c Chopped onions
1 tb Chopped garlic
1 tb Cumin
1 cn (16 oz.) whole tomatoes in
-juice
1 c Chicken broth
1 tb Flour
2 tb White wine

------------------------YELLOW RICE-----------------------------
4 c Water
2 c Long-grain rice
1/2 ts Salt
1/4 ts Turmeric

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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