2 ts Olive oil

      4    Chicken legs, skin removed

      4    Chicken thighs, no skin

      1 cn 14.5 oz chicken broth

      1 c  Uncooked converted regular

           -white rice
    1/2 c  Sliced green onion

    1/2 c  Chopped red or green pepper

    1/4 ts Tumeric or saffron

    1/8 ts Garlic powder

    1/8    Or 1/4 tsp ground red pepper

  1. Heat large nonstick skillet over medium-high heat until hot. Add

  oil; heat until it ripples. Add chicken pieces; cook until browned
  on all sides.
  2. Move chicken to side of skillet. Add remaining ingredients; blend

  well. Place chicken in rice mixture. Bring to a boil, reduce heat to
  low. Cover and simmer 15 minutes, stirring occasionally.
  3. Turn chicken over; cover and simmer an additional 10 minutes, or

  until chicken in fork tender and juices run clear.