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Ingredientes
- 6 whl chicken legs, skinned
- 1Â 1/4 tsp Salt, divided
- 1/2 tsp Freshly grnd pepper, divided
- 1 Tbsp. Extra virgin olive oil
- 2 c. Minced green pepper
- 2 c. Minced celery, with leaves
- 1 c. Minced onions
- 1 Tbsp. Minced garlic
- 1 Tbsp. Cumin
- 1 can (16 ounce.) whole tomatoes in juice
- 1 c. Chicken broth
- 1 Tbsp. Flour
- 2 Tbsp. White wine
- 4 c. Water
- 2 c. Long-grain rice
- 1/2 tsp Salt
- 1/4 tsp Turmeric
Direcciones
- 1. Sprinkle chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Heat oil in large Dutch oven over medium-high heat. Add in chicken in two batches and cook 4 min per side till browned; transfer to plate.
- 2. Add in green pepper, celery, onions and garlic to pot; cook 5 min, stirring occasionally till vegetables have softened. Add in cumin; cook 30 seconds.
- 3. Stir in tomatoes with juice, breaking up tomatoes. Stir in broth, remaining 1 tsp. salt and 1/4 tsp. pepper. Return chicken to pot, stirring to cover with sauce. Bring to a boil; reduce heat to medium, cover and simmer 20 min. Uncover and simmer 20 min more till chicken is cooked through. Combine flour and wine in small bowl. Stir into stew and cook 5 min.
- 4. Make Yellow Rice: Meanwhile, bring water to boil in medium saucepan; stir in rice, salt and turmeric. Reduce heat; cover and simmer 20 min till liquid is evaporated and rice is tender.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 6 servings | |
| Calories 429 | |
| Calories from Fat 108 | 25% |
| Total Fat 12.07g | 15% |
| Saturated Fat 3.02g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 61mg | 20% |
| Sodium 882mg | 37% |
| Potassium 526mg | 15% |
| Total Carbs 57.9g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.45g | 2% |
| Protein 19.66g | 31% |
