3-1/2 lbs skinless chicken breast
3 T vegetable oil
1 c onions, chopped
1 c diced green bell peppers
2 t garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 t powdered saffron, Optional
3 1/2 c low sodium chicken stock
1 bay leaf
4 quartered fresh plums
4 c cooked brown rice
Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.
Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.
Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.
Serve with extra plum wedges, if desired.
Cooking time: 4 1/2 hours
