 | | 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. |
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 6
|  | | 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) |
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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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