Spanish Chicken and Rice (Arroz con Pollo)

Name: Spanish Chicken and Rice (Arroz con Pollo)
Prep time: 10 min
Cook time: 35 min
Yield: 6
Cuisine: Spanish,
Ingredients: 1 tsp salt; 1/4 tsp McCormick® Paprika; 1/4 tsp McCormick® Black Pepper, Ground; 3 1/2 pounds chicken parts, excess skin removed; 1 tbsp 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 tsp McCormick Gourmet™ Saffron, Spanish; 1 cup frozen peas

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

KEY PRODUCTS

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.