- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Andrew Faulkner
Ingredients
- 3 1/2 pounds Chicken skinned cut up
- 1 teaspoon Vegetable Oil
- 1 cup Onion chopped
- 1 cup Green bell pepper diced
- 1 teaspoon organic garlic - clove minced
- 1 whole Tomato chopped
- 1 diced Jalapeno Chile seeded
- 1/4 teaspoon Saffron optional
- 3 1/2 cups Chicken Stock low sodium
- 1 bay leafÂ
- 1 pound Sweet Petite Plums
- 4 cups Brown Rice cooked
Directions
Saute chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes. Add onion, green pepper, garlic; saute 2 minutes longer. Add tomato, chili, saffron, stock and bay leaf. Bring to a boil; cover and simmer 10 minutes. Add plums and rice; heat. Serve with extra plum wedges, if desired.
