Middle Eastern Chicken With Rice

• 1 pound chicken only legs, thighs, breast and wings, cut
• 3 tomatoes peeled,seeded and chopped
• 2 onions finely chopped
• 2 garlic cloves minced
• 1 tablespoon coriander seeds ground
• 1/2 teaspoon saffron
• 4 tablespoons olive oil
• 1 bay leaf crushed
• 2 bell pepper finely diced
• 1 cup kalamata pitted and dices
• 2 cups chicken broth preferably homemade
• 2 tablespoons raisins
• 1 pound long grain white rice
• salt
• pepper
• Tabasco Pepper Sauce to taste
• 1/2 teaspoon ground cumin

1. Remove the skin from chicken pieces. Season chicken with salt and pepper.
2. Cook in oil. Remove pieces as they brown. They should be almost cooked at this point. If they are not, turn down heat and continue cooking. Add onions to the oil left in the pan and cook until soft. Add garlic, bayleaf and ground coriander. Stir in rice until well coated with the oil. Add bell peppers and cook a few minutes. Stir in tomatoes, cumin and saffron. Add raisins. Return chicken pieces to pan. Pour 2 cups boiling chicken stock.
3. Cover pan. Turn down heat and simmer 10 minutes. Add olives and continue simmering 10 to 15 minutes until rice is cooked. Add some drops of Tabasco.

chicken, tomatoes, onions, garlic, coriander seeds ground, saffron, olive oil, bay leaf, bell pepper, chicken broth, raisins, long grain white rice, salt, pepper, tabasco pepper sauce, ground cumin

Taken from www.yummly.com/recipe/Middle-Eastern-Chicken-With-Rice-1664322 (may not work)