Serves 8

3 1/2 pound skinned chicken, cut up
1 teaspoon vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoon garlic cloves, minced
1 tomato, chopped
1 seeded jalapeno pepper, diced
1/4 teaspoon powdered saffron
3 1/2 cups chicken stock
1 bay leaf
4 fresh plums, quartered
4 cups 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, garlic; sauté 2 minutes longer. Add tomato, pepper, 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.