Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  4                     chicken legs -- skin removed
  4                     chicken thighs -- no skin
  1        14.5 oz can  chicken broth
  1                cup  uncooked converted regular white rice
     1/2           cup  sliced green onion
     1/2           cup  chopped red or green pepper
     1/4      teaspoon  tumeric or saffron
     1/8      teaspoon  garlic powder
     1/8           tsp  ground red pepper -- (1/8 to 1/4)

Preparation:

1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides. 2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally. 3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear.

Nutritional Information:

547 Calories (kcal); 37g Total Fat; (63% calories from fat); 49g Protein; trace Carbohydrate; 218mg Cholesterol; 530mg Sodium