ACHIOTE CHICKEN & RICE

Achiote Chicken & Rice image

Looking for a chicken skillet that's bursting with Latin American flavor? Look no further than this tasty dish flavored with annatto and manzanilla olives.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 6 servings

Number Of Ingredients 11

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Ingredients

1/2 cup KRAFT Real Mayo
2 Tbsp. annatto paste
1 whole chicken (3 lb.), cut up, skin removed
1 cup long-grain white rice, uncooked
1 cup chopped onions
1 red pepper, cut into strips
2 cloves garlic, minced
2 cups water
1 chicken bouillon cube
1/3 cup manzanilla olives, halved
1 Tbsp. chopped fresh cilantro

Steps:

Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.
Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.
Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.
Top with olives and cilantro.

Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g