Chicken Ala Turk

• 4 lbs chicken, cut in 12 pieces
• 3 large tomatoes, peeled,seeded and chopped
• 2 onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon coriander seed, ground
• 1/2 teaspoon saffron
• 4 tablespoons olive oil
• 1 bay leaf, crushed
• 2 bell peppers, finely diced
• 1 cup kalamata olive, pitted and dices
• 2 cups chicken broth, preferably homemade
• 1 lb long-grain white rice
• salt and pepper, to taste
• Tabasco sauce, to taste
• 1/2 teaspoon ground cumin

1. Remove the skin from chicken pieces.
2. Season chicken with salt and pepper.
3. Cook in oil.
4. Remove pieces as they brown.
5. They should be almost cooked at this point.
6. Add onions to the oil left in the pan and cook until soft.
7. Add garlic, bay leaf and ground coriander.
8. Stir in rice until well coated with the oil.
9. Add bell peppers and cook a few minutes.
10. Stir in tomatoes, cumin and saffron.
11. Return chicken pieces to pan.
12. Pour 2 cups boiling chicken stock.
13. Cover pan.
14. Turn down heat and simmer 10 minutes.
15. Add olives and continue simmering 10 to 15 minutes until rice is cooked.
16. Serve hot.

chicken, tomatoes, onions, garlic, coriander seed, saffron, olive oil, bay leaf, bell peppers, kalamata olive, chicken broth, longgrain white rice, salt, tabasco sauce, ground cumin

Taken from www.food.com/recipe/chicken-ala-turk-74351 (may not work)