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Main dishes

Achiote Chicken & Rice

Achiote Chicken & Rice recipe
photo by:kraft
time
prep:
30 min
total:
55 min
servings
total:
6 servings
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What You Need

1/2
cup  KRAFT Real Mayo Mayonnaise
2
Tbsp.  annatto paste
1
 broiler-fryer 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

Make It

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.

Kraft Kitchens Tips

Make it Easy
Keep a pair of good kitchen shears on hand as part of your kitchen equipment. Use them to cut up the whole chicken.
Shortcut
Buy a 3-lb. chicken already cut into pieces.
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