Spanish Chicken With Yellow Rice - cooking recipe

Ingredients

For the chicken
6 whole chicken legs, skinned
1 1/4 teaspoons salt, divided
1/2 teaspoon fresh ground pepper
1 tablespoon olive oil
2 cups chopped green peppers
2 cups chopped celery, with leaves
1 cup chopped onion
1 tablespoon chopped garlic
1 tablespoon cumin
1 (16 ounce) can crushed tomatoes (with liquid) or (16 ounce) can diced tomatoes (with liquid)
1 cup chicken broth
1 tablespoon flour
2 tablespoons white wine
For the rice
4 cups water
2 cups long-grain rice
1/2 teaspoon salt
1/4 teaspoon turmeric

Preparation

Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in large Dutch oven over medium-high heat, and brown chicken (about 4 minutes per side), then set aside.
In same dutch oven, add green pepper, celery, onions and garlic; sauteing 5 minutes, stirring occasionally until vegetables have softened.
Add cumin, tomatoes with juice, broth, remaining 1 teaspoon salt and 1/4 teaspoon pepper.
Return chicken to pot, stirring to cover with sauce.
Bring to a boil; reduce heat to medium, cover and simmer 20 minutes.
Uncover and cook 20 minutes more (or until chicken is done).
Combine flour and wine in small bowl. Stir into pot and cook 5 minutes.
Meanwhile, prepare rice by bringing water to boil in medium saucepan; then stirring in rice, salt, and turmeric.
Reduce heat; cover and simmer 20 minutes until liquid is evaporated and rice is tender.
Serve chicken with rice.