2 lbs. chicken
2 c. rice
1 (14 oz.) can tomatoes, chopped & drained
2 tsp. garlic powder
2 tbsp. onion powder
1/4 tsp. turmeric or saffron
2 bay leaves
Salt to taste
1 2/3 c. water
1 can condensed chicken broth
6 chicken bouillon cubes
Vegetable oil

In large pot or Dutch oven brown chicken in vegetable oil. Drain any excess oil. Add all ingredients except rice. Bring to a boil. Cover, lower heat and cook for 20 minutes. Add rice. Cook uncovered for a few minutes until you can see the rice but there is still liquid covering it. Cook covered on low heat for 20 minutes or until rice is dry.