IMPERIAL ARROZ CON POLLO
SERVES 8
PREP TIME: 15 Minute(s)
COOK TIME: 1 Hour(s) 30 Minute(s)
INGREDIENTS
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2-1/2- to 3-1/2-lb. roasting chicken,cut into serving pieces
3 Knorr® Chicken flavor Bouillon Cubes, crumbled
6 cups water
2 tsp. paprika
3 cups uncooked rice
1 cup Hellmann's® or Best Foods® Real Mayonnaise
3/4 cup grated Parmesan cheese
6 slices bacon, chopped
1 large onion, chopped
1 green bell pepper, chopped
4 cloves garlic, finely chopped
1 tsp. dried oregano leaves, crushed
1 can (8 oz.) tomato sauce
1 jar (4 oz.) chopped pimientos, drained
1 cup frozen green peas
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PREPARATION
In 6-quart saucepot, cover chicken with cold water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes or until chicken is thoroughly cooked; drain. Let cool 10 minutes, then shred chicken, discarding bones and skin; reserve chicken.
In same saucepot, combine Knorr® Chicken flavor Bouillon Cube, 6 cups water and paprika. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low and simmer covered 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in Mayonnaise and 1/2 cup cheese; set aside.
Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, about 3 minutes; drain. Add onion, green pepper, garlic and oregano. Cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomato sauce and reserved chicken and cook, stirring occasionally, 3 minutes or until slightly thickened. Stir in pimientos and green peas. In serving bowl, combine rice mixture with chicken mixture. Garnish with remaining 1/4 cup cheese.
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