Sunny Chicken Paella

Ingredients

• 4 chicken legs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon olive oil or vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 3/4 teaspoon turmeric
• 1 pinch cayenne pepper

• 1 (19 ounce) can tomatoes
• 3 cups chicken stock
• 2 cups long-grain rice
• 1 sweet red pepper, cut in strips
• 1 cup peas, fresh or frozen

Directions

1. 1

   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.

2. 2

   Remove and set aside.

3. 3

   Drain fat from pan.

4. 4

   Cook onions and garlic, stirring, for 3 minutes.

5. 5

   Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.

6. 6

   Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.

7. 7

   Add stock and rice; bring to boil.

8. 8

   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.

9. 9

   Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.