1 (3 1/2-pound) package chicken pieces
3 tablespoons olive oil
2 large onions, diced
1 large green bell pepper, chopped
4 garlic cloves, minced
1 medium tomato, chopped
1 (1.28-ounce) package yellow rice seasoning mix
2 bay leaves
1 teaspoon dried oregano
1/8 teaspoon ground cloves
2 (14 1/2-ounce) cans chicken broth
2 cups uncooked long-grain rice
1 teaspoon salt
1/2 teaspoon pepper
Brown chicken, in 2 batches, in hot oil in a Dutch oven over medium-high heat 5 minutes. Remove chicken, and drain on paper towels.
Saute onion, bell pepper, and garlic in Dutch oven over medium heat 4 minutes or until tender. Add tomato and next 4 ingredients and cook, stirring often, 15 minutes.
Add chicken pieces and broth and bring mixture to a boil. Reduce heat and simmer 15 minutes. Stir in rice, salt, and pepper, and bring to a boil. Cover, reduce heat to low and simmer for 40 minutes until rice is tender.
