Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Olive oil 1/2 c Sliced green onion
4 Chicken legs, skin removed 1/2 c Chopped red or green pepper
4 Chicken thighs, no skin 1/4 ts Tumeric or saffron
1 cn 14.5 oz chicken broth 1/8 ts Garlic powder
1 c Uncooked coverted regular 1/8 Or 1/4 tsp ground red pepper
-white rice

1. Heat large nonstick skillet over medium-high heat until hot. Add
oil; heat until it ripples. Add chicken pieces; cook until browned on
all sides.

2. Move chicken to side of skillet. Add remaining ingredients; blend
well. Place chicken in rice mixture. Bring to a boil, reduce heat to
low. Cover and simmer 15 minutes, stirring occasionally.

3. Turn chicken over; cover and simmer an additional 10 minutes, or
until chicken in fork tender and juices run clear.

Nutritional info: per serving: calories: 400; fat 11 gm; sodium 420
mg; dietary exchanges: 2 breads, 3 meats; 2 vegetables; 1 fat.

Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed
for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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