What's a good recipe for CHICKEN AND RICE?

One made on the stove top that allows the bones to become soft? (NOT made with just chicken breast)What's a good recipe for CHICKEN AND RICE?
This recipe sounds easy and yummy...all done on the stovetop too.





Spanish Chicken and Rice





1/4 cup olive oil


4 chicken thighs


6 chicken drumsticks


1 large red onion, diced


1 large green capsicum, diced


3 teaspoons sweet paprika


1 (16 ounce) can chopped tomatoes


1 teaspoon ground turmeric


1 1/4 cups arborio rice or paella rice


3 1/2 cups boiling water





Heat 2 tablespoons of the oil in a large pot.


Season the chicken pieces with salt %26amp; pepper and brown in batches.


Remove from pot.


Add the remaining oil to the pot %26amp; gently saute the onion %26amp; capsicum until the onion is transparent.


Stir in the paprika and cook for 30 seconds.


Add the tomatoes and simmer gently until it has thickened.


Stir in the water, then add the rice and the tumeric.


Return the chicken to the pot and stir to combine.


Bring to the boil, cover, reduce heat to low and simmer for about 1 hour or until chicken is tender and almost falling off the bone.What's a good recipe for CHICKEN AND RICE?
Chicken Pilau





INGREDIENTS:


1 tablespoons olive oil


1 cup chopped onion


1/2 cup diced ham or bacon


1/2 green bell pepper, coarsely chopped


1 rib celery, diced


2 cups long-grain rice


1/2 teaspoon salt, or to taste


1/4 teaspoon freshly ground pepper, or to taste


2 cups chicken broth


1 can whole tomatoes (or 1 cup fresh, peeled and chopped)


2 cups cooked cubed chicken


salt and pepper, to taste


2 tablespoons minced parsley


PREPARATION:


In a large deep skillet or Dutch oven, heat the olive oil; add the ham or bacon. Saute until meat is lightly browned. Add the chopped onion, green pepper, and celery. Saute until the onion is tender.


Add the rice and saute, stirring, until lightly browned. Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the 2 cups chicken broth and tomatoes to the skillet. Cover and simmer 25 minutes, or until the rice is tender and liquid absorbed. Stir the cooked chicken into the rice; heat through, about 2 to 3 minutes. Taste and add salt and pepper, if needed. Turn onto a platter; sprinkle with minced parsley, if desired.





***ENJOY!!