Title: Skillet arroz con pollo
 Categories: Poultry, Low-cal, Low-fat
      Yield: 4 Servings
 
      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.