ARROZ CON POLLO

EASY ENTERTAINING: Extend an invitation to special friends for arroz con pollo. Serve it with a red- tip lettuce salad and baguettes. A simple dessert of meringue cookies and raspberry sorbet is a perfect ending.

Ingredients

1 teaspoon coarse salt 1/ 4 teaspoon paprika 1/ 4 teaspoon black pepper 2 pounds bone- in skinless chicken breasts 1 1/ 2 pounds bone- in skinless chicken thighs 1 tablespoon canola oil 1 red bell pepper, cut into 2- inch strips 1 medium onion, coarsely chopped 1 cup rice 2 cloves garlic, minced 1 ( 14- ounce) can unsalted chicken broth 1/ 4 teaspoon crushed saffron or turmeric 1 1/ 2 cups frozen tiny green peas, thawed 1/ 4 cup sliced Spanish olives with pimientos Servings: makes 12 servings Preparation time: 20 minutes Cooking time: less than 45 minutes; standing time: 5 minutes

Mix salt, paprika and pepper. Sprinkle evenly over chicken. Heat oil in a large skillet on medium. Add chicken; cook 5 to 6 minutes per side or until golden. Remove chicken from skillet. Pour off all but 1 tablespoon fat from skillet. Add bell pepper and onion; cook and stir about 5 minutes or until vegetables are softened. Stir in rice and garlic. Continue to cook about 1 minute. Stir in broth and saffron. Bring to boil. Return chicken to skillet; cover. Reduce heat to low and cook 20 minutes or until chicken is no longer pink and rice is tender. Remove from heat. Stir in peas; cover. Let stand 5 minutes. Garnish with olives and serve.

Per serving: ( light meat): 208 calories, 25 grams protein, 4 grams fat ( 19 percent calories from fat), 0.7 gram saturated fat, 16 grams carbohydrate, 68 milligrams cholesterol, 369 milligrams sodium, 1 gram fiber. Carb count: 1. Per serving ( dark meat): 222 calories, 20 grams protein, 8 grams fat ( 32 percent calories from fat), 1.9 grams saturated fat, 16 grams carbohydrate, 102 milligrams cholesterol, 312 milligrams sodium, 1 gram fiber.

Carb count: 1.