Arroz con Pollo Recipe

Authentic chicken and rice gets its rich color from saffron -- use sparingly because a little goes a long way.
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  • 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├é┬« Gourmet Collection Saffron , crushed
  • 1 cup frozen peas
  • 1/4 cup sliced Spanish olives with pimientos (optional)
10 mins
35 mins
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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Nutrition (per serving)
Calories: 433 Calories
Fat: 17 Grams
Protein: 35 Grams
Cholesterol: 107 Milligrams
Carbohydrates: 35 Grams
Sodium: 856 Milligrams
Fiber: 3 Grams

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