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Serves: 6
Preparation time: 30 minutes
Cooking time: 25 minutes

This carribean and Latin American chicken skillet is bursting with flavor? Look no further than this tasty dish flavored with annatto and manzanilla olives.


  • 1/2 cup 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


  • 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.
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on The World Cuisine

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