Recipe - Skillet Arroz Con Pollo

2 teaspoon Olive oil
4 Chicken legs, skin removed
4 Chicken thighs, no skin
1 cn 14.5 ounce chicken broth
1 cup Uncooked converted regular
white rice
One half cup Sliced green onion
One half cup Chopped red or green pepper
One fourth teaspoon Tumeric or saffron
1/8 teaspoon Garlic powder
1/8 Or One fourth tsp ground red pepper

1. Heat large nonstick skillet over mediumhigh 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.