3-1/2 to 4- lb. roasting chicken, cut into serving pieces
1 Tbsp. Knorr Adobo Rub*
4 Tbsp. Country Crock® Spread, divided
1 cup onion, finely chopped
1 large red bell pepper, finely chopped
3 cloves garlic, finely chopped
1-1/2 cups long grain rice
3 cups water
1 packet Knorr® Sazon with Coriander and Annatto
2 Tbsp. Knorr® Chicken flavor Bouillon
3 Tbsp. green olives with pimento, sliced
1 Tbsp. small capers, rinsed and drained
Directions:
Season chicken with Adobo Rub. Melt 1 tablespoon Country Crock® Spread in deep 12-inch skillet over medium-high heat and brown chicken. Remove chicken from skillet and set aside. Drain fat if necessary.
Melt remaining 3 tablespoons Spread in same skillet and cook onion, red pepper and garlic, stirring occasionally, 3 minutes or until vegetables are tender. Stir in rice and cook, stirring constantly, 1 minute or until rice is golden.
Stir in water, Sazon and Bouillon. Bring to a boil over high heat. Add chicken, olives and capers. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until rice is tender and chicken is thoroughly cooked.
*KNORR ADOBO RUB: Combine 2 packets Knorr® Sazon with Coriander and Annatto, 3 Tbsp. EACH onion powder, garlic powder and black pepper, 1-1/2 tsp. dried oregano leaves, crushed and Knorr® Chicken flavored Bouillon. Store in airtight container at room temperature.
