1 onion
1 green pepper
1 clove garlic
1 lb. can tomatoes
1 tbsp. oil
2 1/2 to 3 lb. chicken, cut in 8 pieces
Salt and pepper
1 c. rice
1/8 tsp. turmeric
1 c. chicken stock or canned broth
1 bay leaf
Pinch red pepper flakes, or more to taste

Heat oven to 350 degrees. Chop onion, green pepper and garlic. Drain tomatoes and reserve juice. In a large frying pan, heat oil over medium-high heat. Sprinkle chicken with salt and pepper and saute, in batches if necessary, until well browned.

Remove from pan. Add onion, green pepper and garlic. Cover and cook until softened, about 5 minutes. Add rice and turmeric. Cook, stirring, 1 minute. Stir in tomatoes, 1 cup of reserved juice, the stock, bay leaf, pepper flakes, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.

Break up tomatoes with the side of spoon. Pour into a 2 1/2-quart baking dish. Push chicken pieces into rice and cover. Bake until chicken is tender and rice has absorbed all the liquid, about 1 hour. Taste for seasoning and add salt and pepper if needed.