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Achiote Chicken & Rice


  • 1/2 cup KRAFT Real Mayo Mayonnaise
  • 2 Tbsp. annatto paste
  • 1 broiler-fryer chicken (3 lb.), cut up, skin removed
  • 1 cup long-grain white rice, uncooked
  • 1 cup chopped onions
  • 1 red pepper, cut into strips
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 chicken bouillon cube
  • 1/3 cup manzanilla olives, halved
  • 1 Tbsp. chopped fresh cilantro


  1. Mix mayo and annatto paste. Add half to chicken in large bowl; toss to coat.
  2. Cook chicken in large deep skillet or Dutch oven on medium-high heat 5 min. or until evenly browned, turning occasionally. Remove chicken from skillet; discard drippings. Cover chicken to keep warm.
  3. Add rice, onions, peppers, garlic and remaining mayo mixture to skillet; cook on medium-low heat 3 min., stirring constantly. Add water and bouillon; stir. Top with chicken. Bring to boil; cover. Simmer on low heat 22 to 25 min. or until chicken is done (165ºF) and liquid is absorbed.
  4. Top with olives and cilantro.

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