Spanish Style Chicken With Yellow Rice

• 1 broiler-fryer, cut up
• 3 Tbsp. oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/2 tsp. each: paprika, turmeric and salt
• 1/8 tsp. black pepper
• 1 c. uncooked rice
• 2 1/2 c. water
• 1 bay leaf
• 1 (10 oz.) pkg. frozen peas, thawed

1. In heavy Dutch oven, saute chicken in oil for 10 minutes, or until partially cooked or golden.
2. Drain off all but 2 tablespoons oil; push chicken to sides of pan.
3. Add onion and garlic; saute until onion is tender.
4. Stir in paprika, turmeric, salt and pepper, then rice; mix well.
5. Add water and bay leaf; bring to boil.
6. Reduce heat; cover and simmer for 15 minutes.
7. Add peas; cook for 10 minutes, or until chicken, rice and peas are tender and liquid is absorbed.

broilerfryer, oil, onion, clove garlic, paprika, black pepper, rice, water, bay leaf, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220666 (may not work)