RECETAS Y COCINA

Ingredients

• 3 1/2 lb skinned chicken, cut up
• 3 tbl vegetable oil
• 1 cup onions, chopped
• 1 cup diced green bell peppers
• 2 tsp garlic cloves, minced
• 1 tomato, chopped
• 1 seeded, diced fresh jalapeno pepper
• 1/4 tsp powdered saffron, Optional
• 3 1/2 cup low sodium chicken stock
• 1 bay leaf
• 4 quartered fresh California plums
• 4 cup cooked brown rice

Preparation

Saute chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then saute 2 minutes longer.

Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil; cover and simmer 10 minutes.

Add plums and rice; heat.

Serve with extra plum wedges, if desired.

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