• 3 ½ 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
• ¼ t powdered saffron, Optional
• 3 ½ 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 ½ hours

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