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
Servings: 6
Ingredients
- 1 teaspoon salt
- 1/4 teaspoon McCormick® Paprika
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
- 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™ All Natural Spanish Saffron
- 1 cup frozen peas
INSTRUCTIONS
- 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 sliced Spanish olives, if desired.
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