Arroz Con Pollo

• 1/2 teaspoon saffron threads
• 2 tablespoons boiling water
• 3 1/2 pounds chicken pieces bone-in, about 8 pieces
• sazon
• salt
• 2 tablespoons Crisco Pure Vegetable Oil
• 1 cup diced onion
• 1 cup red bell pepper diced
• 1 tablespoon minced fresh garlic
• 4 cups chicken broth
• 2 tablespoons tomato paste
• 1 tablespoon hot pepper sauce
• 1/2 teaspoon ground cumin
• 2 cups white rice uncooked short grain
• 1 tablespoon fresh flat leaf parsley chopped
• 1 tablespoon chopped fresh cilantro
• 1 cup pimiento stuffed green olives
• 1 cup frozen peas

1. PLACE saffron in small cup. Add boiling water; steep 5 to 10 minutes. Drain, reserving liquid.
2. SEASON chicken with sazon completa. Brown chicken, in two batches, on all sides in 1 tablespoon hot oil in Dutch oven over medium-high heat. Remove from pot and set aside.
3. ADD remaining 1 tablespoon oil, onion, red pepper and garlic to Dutch oven. Cook 3 minutes or until softened, stirring occasionally. Stir in chicken broth, tomato paste, saffron liquid, hot pepper sauce. cumin and 1 tablespoon sazon completa or salt. Bring to a boil. Stir in rice, parsley and cilantro. Return chicken to pot. Simmer, uncovered, 10 minutes.
4. STIR in olives and peas. Reduce heat to low; cover and cook 30 minutes. Uncover and let simmer 5 minutes or until liquid is completely asborbed.

saffron threads, boiling water, chicken, sazon, salt, vegetable oil, onion, red bell pepper, fresh garlic, chicken broth, tomato paste, hot pepper, ground cumin, white rice, flat leaf parsley, fresh cilantro, pimiento stuffed green olives, frozen peas

Taken from www.yummly.com/recipe/Arroz-Con-Pollo-2663096 (may not work)