Place chicken in a stockpot. Place tomatoes into a bowl and crush slightly. Pour over chicken. Add garlic and salt. Bring to a boil, reduce heat and simmer partially covered, until chicken easily pulls away from bones, about 50 minutes, stirring occasionally. Add a small amount of water if mixture gets too thick. Remove chicken and set aside on a plate to cool.
Add bell pepers, onion and paprika to pan. Return to a simmer and cook, uncovered, until onion is tender and sauce is slightly thickened. Remove skin from chicken; discard. Pull meat from bones; tear into bite-size pieces. Return chicken to pan. Add cilantro.
To prepare rice, combine water, salt, olive oil and turmeric in a large sauce-pan. Bring to a boil. Stir in rice, return to a boil, and reduce heat. Cover tightly and simmer 15 minutes, or until liquid is absorbed. Fluff with a fork before serving.
Originally Submitted
11/13/2008
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