Join Now | Sign In

Arroz con Pollo Recipe

+ Larger Image

Rate & Review

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

Authentic chicken and rice gets its rich color from saffron -- use sparingly because a little goes a long way.

Share this!

Save ▼

Add to Grocery List

Rate & Review

Servings:

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 McCormickÂ® Gourmet Collection Saffron , crushed
1 cup frozen peas
1/4 cup sliced Spanish olives with pimientos (optional)

Directions

PREP

10 mins

COOK

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.

Similar Recipes

Chicken Quesadilla