6 cups of water
2lbs of chicken (i prefer thighs or legs for this, the breast will dry out) like 5 to 6 pieces roughly
2 cups of rice (long grain)
1 large bell pepper
1 medium onion
1 tablespoon of tumeric
1 tablespoon of garlic powder
season to taste with salt and pepper...
1 tablespoon of parsely
Boil chicken in the 6 cups of water. remove chicken and set aside on a plate. pour broth into a cup and set aside as well.
Add oil to the pan...add a small amount of oil to your pot and add the rice. fry till translucent...NOT BROWN. add the peppers and onions....all the seasonings...and 2 cups of the broth and 3 cups of water. place the chicken back in the pot...stir and bring to a quick boil then cover and drop the temp to LOW. let cook for 20 minutes. open, lightly fluff and taste...if needs longer may need to add just a tad more liquid and cover a little longer. ENJOY!