Chicken in Spanish Rice With Garbanzos & Sun-Dried Tomatoes

• 3 lbs chicken, cut into serving pieces and sprinkled with garlic & onion powder, turmeric and ground cumin
• 2 12 cups chicken broth
• 1 cup rice
• 1 teaspoon turmeric
• 12 teaspoon cumin, ground
• 2 teaspoons oil
• 1 (1 lb) can garbanzo beans, rinsed and drained
• 1 onion, chopped (small)
• 2 garlic cloves, chopped
• 3 sun-dried tomatoes, chopped (I would add more, but that's my taste)
• pepper

1. Place chicken in a 9 x 13 inch baking pan and baste with 1/2 cup broth.
2. Bake at 350 degrees for 1 hour, basting now and then with the juices in the pan.
3. Meanwhile, in a dutch oven casserole, stir in remaining ingredients, cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed.
4. Serve rice on a large serving platter with chicken on top.

chicken, chicken broth, rice, turmeric, cumin, oil, garbanzo beans, onion, garlic, tomatoes, pepper

Taken from www.food.com/recipe/chicken-in-spanish-rice-with-garbanzos-sun-dried-tomatoes-463757 (may not work)