Spanish Chicken With Yellow Rice

Directions

1. 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. 2. Add in green pepper, celery, onions and garlic to Dutch oven; cook 5 min, stirring occasionally, till vegetables have softened. Add in cumin; cook 30 seconds.
3. 3. Stir in tomatoes with juice, breaking up tomatoes with a spoon. Stir in broth, remaining 1 tsp. salt and 1/4 tsp. pepper. Return chicken to Dutch oven, stirring to cover with sauce. Bring to 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.
4. Stir into stew and cook 5 min.
5. 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.
6. 5. Serve chicken with rice.
7. Tablespoons(Cooking):"0:55"
8. NOTES : This simple yet savory chicken dish calls for whole chicken legs, that are usually a good bargain at the supermarket. Tip: To easily skin the chicken legs, grasp the skin with paper towels and pull it off the leg in one piece.