Sunny Chicken Paella

• 4 chicken legs
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 34 teaspoon turmeric
• 1 pinch cayenne pepper
• 1 (19 ounce) can tomatoes
• 3 cups chicken stock
• 2 cups long-grain rice
• 1 sweet red pepper, cut in strips
• 1 cup peas, fresh or frozen

1. Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown.
2. Remove and set aside.
3. Drain fat from pan.
4. Cook onions and garlic, stirring, for 3 minutes.
5. Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds.
6. Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits.
7. Add stock and rice; bring to boil.
8. Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender.
9. Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed.

chicken, salt, pepper, olive oil, onions, garlic, paprika, turmeric, cayenne pepper, tomatoes, chicken stock, longgrain rice, sweet red pepper, peas

Taken from www.food.com/recipe/sunny-chicken-paella-58838 (may not work)