Caribbean Chicken

Looking for a hearty dinner using Progresso® broth? Then try this flavorful chicken and rice dish - perfect if you love Caribbean cuisine.

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Prep Time 10 min
Total Time 40 min
Servings 4

Ingredients

4: boneless, skinless chicken breast halves (about 1 pound)

1: large onion, coarsely chopped (1 cup)

2: cups Progresso® chicken broth (from 32 oz carton)

1: cup uncooked regular long grain rice

1: medium red bell pepper, chopped (1 cup)

1/4: teaspoon saffron threads, crushed

1/4: teaspoon crushed red pepper

1/2: cup frozen green peas

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Directions

1 Heat oven to 400°. Spray ovenproof Dutch oven or 12-inch ovenproof skillet with cooking spray; heat over medium-high heat. Cook chicken in Dutch oven 5 minutes, turning once, until brown. Remove chicken from Dutch oven.
2 Add onion to Dutch oven. Cook over medium heat 1 minute, stirring frequently. Stir in broth, rice, bell pepper, saffron and red pepper. Heat to boiling. Return chicken to Dutch oven.
3 Cover and bake 25 minutes. Stir in peas. Bake about 5 minutes or until rice is tender, liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

EXPERT TIPS

Expert Tips

Toss the rice with a fork just before serving to let the steam escape, which helps to keep the grains separate.

Saffron is the world's most expensive spice! If you don't have any on hand and don't want to make a special purchase, ground turmeric also adds a nice flavor and golden color.

Got questions? Our experts have the answers. Ask Betty now.