Spanish Chicken With Yellow Rice

• For the chicken
• whole chicken legs, skinned↗6
• teaspoons salt, divided↗1 1⁄4 teaspoons
• teaspoon fresh ground pepper↗1⁄2 teaspoon
• tablespoon olive oil↗1 tablespoon
• cups chopped green peppers2 cups
• cups chopped celery, with leaves2 cups
• cup chopped onion1 cup
• tablespoon chopped garlic1 tablespoon
• tablespoon cumin↗1 tablespoon
• (16 ounce) can crushed tomatoes (with liquid) or (16 ounce) can diced tomatoes (with liquid)↗1
• cup chicken broth↗1 cup
• tablespoon flour↗1 tablespoon
• tablespoons white wine↗2 tablespoons
• For the rice
• cups water↗4
• cups long-grain rice↗2
• teaspoon salt↗1⁄2
• teaspoon turmeric↗1⁄4

Step-by-step instructions

1. 1

   Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

2. 2

   Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.

3. 3

   In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.

4. 4

   Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.

5. 5

   Return chicken to pot, stirring to cover with sauce.

6. 6

   Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.

7. 7

   Uncover and cook 20 minutes more (or until chicken is done).

8. 8

   Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.

9. 9

   Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.

10. 10

    Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.

11. 11

    Serve chicken with rice.