Ingredients

• 2 tbsp olive oil
• 1 chicken (cut into pieces)
• 2 cups uncooked rice
• 1 cup chopped onion
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 clove garlic, minced
• 1 1/2 tsp salt, divided
• 1/2 tsp dried oregano
• 4 cups chicken broth
• 1 tbsp fresh lime juice
• 1/8 tsp ground saffron OR
• 1/2 tsp ground tumeric
• 1 bay leaf
• 2 cups chopped tomatoes
• 1/2 tsp ground black pepper
• 1 cup fresh or frozen green peas/carrot mix or corn (optional)

Directions

1. Heat oil in large dutch oven over medium-high heat until hot.

2. Add chicken; cook 10 minutes or until brown turning occasionally. Remove chicken, keep warm.

3. Add rice, onion, red adn green peppers, garlic, 3/4 teaspoon salt and oregano to pan; cook and stir 5 minutes or until vegetables are tender adn rice is browned.

4. Add broth, lime juice, saffron and bay leaf. Bring to a boil; stir in tomatoes.

5. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon salt and black pepper. Cover; reduce heat to low.

6. Cook 20 minutes more.

7. Stir in peas/carrot mix or corn; cover and cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink.

8. Remove bay leaf. Serve immediately.

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