Arroz con Pollo
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
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)
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.
per serving
Calories: 433
Fat: 17 g
Carbohydrates: 35 g
Cholesterol: 107 mg
Sodium: 856 mg
Fiber: 3 g
Protein: 35 g