Spanish Chicken With Yellow Rice

READY IN: 1hr 20mins




  • Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
  • In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
  • Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
  • Return chicken to pot, stirring to cover with sauce.
  • Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
  • Uncover and cook 20 minutes more (or until chicken is done).
  • Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
  • Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
  • Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
  • Serve chicken with rice.