- 3 lbs. bone-in chicken parts
- 6 cups water
- 3 Knorr® Chicken flavored Bouillon Cube(s)
- 2 tsp. paprika
- 3 cups uncooked rice
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 3/4 cup grated Parmesan cheese, divided
- 6 slices bacon, chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic
- 1 tsp. dried oregano leaves, crushed
- 1 can (8 oz.) tomato sauce
- 1 jar (4 oz.) chopped pimientos, drained
- 1 cup frozen green peas
Amount per serving
Calories from Fat960
Cover chicken with cold water in 6-quart saucepot. 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.
Combine 6 cups water, Bouillon Cubes and paprika in same saucepot. 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 Hellmann's® or Best Foods® Real Mayonnaise and 1/2 cup cheese; set aside.
Cook bacon in 12-inch nonstick skillet over medium heat, stirring occasionally, about 3 minutes; drain. Add onion, green pepper, garlic and oregano. Cook, stirring occasionally, until onion is tender, about 4 minutes. Stir in tomato sauce and reserved chicken. Cook, stirring occasionally, until slightly thickened, about 3 minutes. Stir in pimientos and green peas. Combine rice mixture with chicken mixture in serving bowl. Garnish with remaining 1/4 cup cheese.