1. Separate chicken legs at joint; sprinkle with 1/4 tsp each of the salt and pepper In large deep skillet, heat oil over medium heat; cook chicken, turning once, for 20 minutes or until golden brown. 2. Remove and set aside. 3. Drain fat from pan. 4. Cook onions and garlic, stirring, for 3 minutes. 5. Add paprika, turmeric, cayenne, and remaining salt and pepper; cook, stirring, for 30 seconds. 6. Coarsely chop tomatoes and add along with juice to pan, stirring to scrape up brown bits. 7. Add stock and rice; bring to boil. 8. Return chicken to pan; reduce heat, cover and simmer for 30 minutes or until juices run clear when chicken is pierced and rice is just tender. 9. Stir in red pepper and peas; cover and cook for 10-15 minutes or until liquid is absorbed. ---------------------------------------------------------------------------
Nutrition
Ingredients
