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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.