1. Preheat the oven to 350. 2. Cut the chicken legs in half. 3. Heat the oil in a 12-inch paella pan or large flameproof casserole and brown the chicken pieces on both sides. 4. Add the onion and garlic and stir in the turmeric. 5. Cook for 2 minutes over medium heat. 6. Dice the ham and add to the pan, with the rice and stock. 7. Bring to a boil and season to taste, then lower the heat, cover and cook for 10 minutes. 8. Remove from the heat and add the chopped tomatoes, sliced pepper, and frozen peas. 9. Return to the heat and cook, stirring frequently, for 10-15 minutes more, or until the chicken is tender and fully cooked and the rice has absorbed the stock. ---------------------------------------------------------------------------
Nutrition
Ingredients
