2 ts Olive oil

4 Chicken legs, skin removed

4 Chicken thighs, no skin

1 cn 14.5 oz chicken broth

1 c Uncooked converted regular

-white rice 1/2 c Sliced green onion

1/2 c Chopped red or green pepper

1/4 ts Tumeric or saffron

1/8 ts Garlic powder

1/8 Or 1/4 tsp ground red pepper

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.