Tweet
3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice
Saut? chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.
Add onion, green pepper and garlic, then saut? 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.
Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.
Serve with extra plum wedges, if desired.
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice
Saut? chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.
Add onion, green pepper and garlic, then saut? 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.
Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.
Serve with extra plum wedges, if desired.
Comment