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Achiote Chicken & Rice

  • 6servings
  • 55minutes
  • 420calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsFluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup KRAFT Real Mayo Mayonnaise

  2. 2 Tbsp. annatto paste

  3. 1 broiler-fryer chicken (3 lb.), cut up, skin removed

  4. 1 cup long-grain white rice , uncooked

  5. 1 cup chopped onion s

  6. 1 red pepper , cut into strips

  7. 2 cloves garlic , minced

  8. 2 cups water

  9. 1 chicken bouillon cube

  10. 1/3 cup manzanilla olives , halved

  11. 1 Tbsp. chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. MIX mayo and annatto paste. Add half to chicken in large bowl; toss to coat.

  2. 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.

  3. 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.

  4. TOP with olives and cilantro.

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