Sweet Petite Plums With Peruvian Chicken
By Chef Andrew Faulkner
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 leaf
1 pound Sweet Petite Plums
4 cups Brown Rice cooked
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.