Spanish Chicken With Yellow Rice

Ingredients

For the chicken

• 6 whole chicken legs, skinned
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 2 cups chopped green peppers
• 2 cups chopped celery, with leaves
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 tablespoon cumin

• 1 (16 ounce) can crushed tomatoes or diced tomatoes (with liquid)
• 1 cup chicken broth
• 1 tablespoon flour
• 2 tablespoons white wine

For the rice

• 4 cups water
• 2 cups long-grain rice
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric

Directions

1. 1

   Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2. 2

   Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.

3. 3

   In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.

4. 4

   Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.

5. 5

   Return chicken to pot, stirring to cover with sauce.

6. 6

   Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.

7. 7

   Uncover and cook 20 minutes more (or until chicken is done).

8. 8

   Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.

9. 9

   Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.

10. 10

    Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.

11. 11

    Serve chicken with rice.