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Spanish Chicken and Rice (Arroz con Pollo)
main dishes

Spanish Chicken and Rice (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.
  • 10m

    prep time

  • 35m

    Cook Time

  • 433

    Calories

  • 12

    Ingredients

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Ingredients

6

Servings

Instructions

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

  • 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.

  • 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 sliced Spanish olives, if desired.

Nutrition information (per Serving)

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