Arroz con Pollo

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Authentic chicken and rice gets its rich color from saffron -- use sparingly because a little goes a long way.

Makes 6 servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

1 teaspoon salt

1/4 teaspoon McCormick® Paprika

1/4 teaspoon McCormick® Black Pepper, Ground

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Arroz con Pollo(continued)

3 1/2 pounds chicken parts, excess skin removed

1 tablespoon olive oil

1 red bell pepper, cut into 2-inch strips

1 onion, coarsely chopped

1 cup long grain rice

2 cloves garlic, minced

1 can (14 1/2 ounces) chicken broth

1/4 teaspoon McCormick® Gourmet Collection Saffron , crushed

1 cup frozen peas

1/4 cup sliced Spanish olives with pimientos (optional)

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Arroz con Pollo(continued)

1. Mix salt, paprika and pepper. Coat chicken evenly with seasoning mixture.

2. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden. Remove chicken from skillet. Pour off all but 1 tablespoon fat from skillet. Add bell pepper and onion; cook and stir about 5 minutes or until tender.

3. Stir in rice and garlic; cook and stir about 1 minute. Stir in broth and saffron. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 20 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir in peas; cover. Let stand 5 minutes before serving. Garnish with olives, if desired.

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Arroz con Pollo(continued)

per serving

Calories: 433

Fat: 17 g

Carbohydrates: 35 g

Cholesterol: 107 mg

Sodium: 856 mg

Fiber: 3 g

Protein: 35 g

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