How to make it

  • Sprinkle chicken with pepper then place in large pot coated with cooking spray.
  • Cook over medium heat until browned.
  • Wipe pan drippings from pot with a paper towel.
  • Coat pot again with nonstick cooking spray then place over medium high heat until hot.
  • Add onion, garlic and mushrooms then sauté until tender.
  • Add chicken, water, paprika, bouillon powder and saffron threads then bring to a boil.
  • Cover then reduce heat and simmer 25 minutes until chicken is tender.
  • Remove chicken and set aside then add peas, olives and skim milk to pot.
  • Cover and simmer 5 minutes.
  • Combine cornstarch and 2 tablespoons water then add to vegetable mixture.
  • Bring to a boil then reduce heat and cook stirring constantly until thickened and bubbly.
  • Remove from heat.
  • Place rice on a serving platter and arrange chicken over rice then top with vegetables.

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