Makes 6 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
INGREDIENTS
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)
DIRECTIONS
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.
NUTRITION INFORMATION
per serving
Calories: 433
Fat: 17 g
Carbohydrates: 35 g
Cholesterol: 107 mg
Sodium: 856 mg
Fiber: 3 g
Protein: 35 g
PRINT RECIPE
Printer Friendly Versions
Print Full Page | Print 4x6 | Print 3x5