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.