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.