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Ingredients
US|METRIC
4 SERVINGS
- 1/2 tsp. saffron threads
- 2 Tbsp. boiling water
- 3 1/2 lb. chicken pieces (bone-in, about 8 pieces)
- sazon
- salt
- 2 Tbsp. Crisco Pure Vegetable Oil
- 1 cup diced onion
- 1 cup red bell pepper (diced)
- 1 Tbsp. minced fresh garlic
- 4 cups chicken broth
- 2 Tbsp. tomato paste
- 1 Tbsp. hot pepper sauce
- 1/2 tsp. ground cumin
- 2 cups white rice (uncooked short grain)
- 1 Tbsp. fresh flat leaf parsley (chopped)
- 1 Tbsp. chopped fresh cilantro
- 1 cup pimiento-stuffed green olives
- 1 cup frozen peas
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Directions
- PLACE saffron in small cup. Add boiling water; steep 5 to 10 minutes. Drain, reserving liquid.
- SEASON chicken with sazon completa. Brown chicken, in two batches, on all sides in 1 tablespoon hot oil in Dutch oven over medium-high heat. Remove from pot and set aside.
- ADD remaining 1 tablespoon oil, onion, red pepper and garlic to Dutch oven. Cook 3 minutes or until softened, stirring occasionally. Stir in chicken broth, tomato paste, saffron liquid, hot pepper sauce. cumin and 1 tablespoon sazon completa or salt. Bring to a boil. Stir in rice, parsley and cilantro. Return chicken to pot. Simmer, uncovered, 10 minutes.
- STIR in olives and peas. Reduce heat to low; cover and cook 30 minutes. Uncover and let simmer 5 minutes or until liquid is completely asborbed.
NutritionView More
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1360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1360Calories from Fat630 |
% DAILY VALUE |
Total Fat70g108% |
Saturated Fat16g80% |
Trans Fat0g |
Cholesterol300mg100% |
Sodium750mg31% |
Potassium1360mg39% |
Protein90g |
Calories from Fat630 |
% DAILY VALUE |
Total Carbohydrate89g30% |
Dietary Fiber5g20% |
Sugars6g |
Vitamin A50% |
Vitamin C120% |
Calcium10% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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