1 onion
1 green pepper
1 clove garlic
1 lb. can tomatoes
1 tbsp. oil
2 1/2 - 3 lb. chicken, cut in 8 pieces
Salt & pepper
1 c. rice
1/2 tsp. turmeric
1 c. chicken stock
1 bay leaf
Pinch red pepper flakes

Heat oven to 350 degrees. Chop onion, green pepper and garlic. Drain tomatoes and reserve juice. In a large fry pan, heat oil over medium high heat. Sprinkle chicken with salt and pepper and saute in batches until well browned. Remove from pan. Add onion, pepper and garlic. Cover and cook 5 minutes. Add rice and turmeric. Cook 1 minute. Stir in tomatoes, 1 cup reserved juice, the stock, bay leaf, red pepper flakes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper. Break up tomatoes with side of spoon. Pour into 2 1/2 quart baking dish. Push chicken pieces into rice and cover. Bake until chicken is tender and rice has absorbed all liquid, about 1 hour. (Add more seasoning if needed.)