Ingredients

• 1 whole chicken in parts
• 1/2 large onion, diced
• 2 cloves garlic crushed or grated
• 1 red pepper, diced
• 1 32 oz can of diced tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons fresh parsley chopped
• 1 1/2 cup chicken stock
• 1 cup fresh or frozen peas (thawed)
• 1 1/2 cup Uncle Bens original rice
• 1/2 teaspoon hot paprika
• 1/2 teaspoon turmeric
• 3 tablespoon extra virgin olive oil

Directions

• 1. Saute chicken parts in olive oil skin side down until golden brown about 6 - 8 minutes. Turn over and cook for another 3-5 minutes. Remove and set aside.
• 2. Saute onion, and peppers adding additional olive oil if needed for about 2-3 minutes until softened.
• 3. Add rice and garlic and saute, stirring for about 30 seconds
• 4. Add tomato paste and stir
• 5. Add diced tomatoes, chicken broth, turmeric and paprika. Stir well
• 6. Place chicken skin side up in pot. Bring to a boil then reduce heat to a simmer. Cover pot and cook for 40 - 50 minutes.
• 7. Add peas and parsley. Cook for an additional 10 minutes then serve.

Photos