Total Time
1hr 40mins
Prep 20 mins
Cook 1 hr 20 mins

One of my families top 10 dinners. Easy and hearty.

Ingredients Nutrition

Directions

  1. Drain tomatoes and reserve juice (add water to make 1 cup juice).
  2. In a large frying pan or dutch oven, heat oil to medium-high heat.
  3. Sprinkle chicken with salt and pepper and sauté in batches until well browned.
  4. Remove chicken from pan and set aside.
  5. To pan, add onion, green pepper and garlic.
  6. Cover and cook until softened, about 5 minutes.
  7. Add rice and turmeric.
  8. Cook, stirring a minute or so.
  9. Stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper.
  10. Break up tomatoes and stir well.
  11. Put in chicken pieces and push into the rice to cover.
  12. Simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour.
  13. Taste for seasoning and add salt and pepper if needed.

Reviews

Most Helpful

Another keeper, Sharlene! This is a wonderful, very flavorful rice dish. I added just a dash of oregano, and a cup of frozen peas. I had a rather small chicken, so only had to simmer for 45 minutes. Will make this one again! Thank you!

MizzNezz May 08, 2002

I love this dish!!! I changed it slightly, instead of Tumeric, I use Cumin on the chicken before I cook it. And sometimes I buy the can tomatoes stewed w/ green chilies for an extra kick. It's so yummy!!

SandraB. May 14, 2003

This one is a keeper for me as well. I grew up on the dish and while it wasn't my mom's I've got a good starting point LOL. I like the suggestion of the cumin as I felt "something" was missing and couldn't quite put my finger on it. This is quite good as is and easy to prepare. Nice recipe. Thank you for sharing.

SMH April 18, 2010

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