Chicken with Cilantro with Yellow Rice Recipe

Chicken:
3 bone-in chicken breasts
2 (28-ounce) cans whole tomatoes, undrained
4 garlic cloves, minced
1/2 teaspoon salt
2 medium green bell peppers, sliced
1 large onion, sliced
2 teaspoons paprika
½ cup chopped cilantro

Yellow Rice:
3 1/2 cups water
1/2 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
2 cups uncooked basmati rice

1. To prepare chicken, place chicken in a stockpot. Place tomatoes into a bowl and crush slightly. Pour over chicken. Add garlic and salt. Bring to a boil, reduce heat, and simmer partially covered, until chicken easily pulls away from bones, about 50 minutes, stirring occasionally. Add a small amount of water if mixture gets too thick. Remove chicken and set aside on a plate to cool.
2. Add bell peppers, onion and paprika to pan. Return to a simmer and cook, uncovered, until onion is tender and sauce is slightly thickened. Remove skin from chicken; discard. Pull meat from bones; tear into bite-size pieces. Return chicken to pan. Add cilantro.
3. To prepare rice, combine water, salt, olive oil and turmeric in a large saucepan. Bring to a boil. Stir in rice, return to a boil, and reduce heat. Cover tightly and simmer 15 minutes, or until liquid is absorbed. Fluff with a fork before serving. Serves 8.

Nutritional facts per serving: 280 calories, 5g fat, 14g protein, 41g carbohydrates, 3g fiber, 520mg sodium.