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Makes 6 servings



  1. Season chicken pieces with salt and pepper.
  2. Cook in oil until golden brown. Drain off all but 1 tablespoon of drippings. Push chicken to one side.
  3. Add onion and garlic; cook until tender.
  4. Stir in tomato juice and ½ cup broth. Cover and simmer 15 minutes.
  5. Add rice, remaining 1 cup broth, tomatoes, bay leaf, salt, cumin, turmeric and green pepper. Bring to a boil, reduce heat, cover, and simmer 30 minutes longer or until rice is tender and liquid is absorbed.
  6. Remove bay leaf and fluff rice lightly.