Chicken Acapulco
Prep: 15 min
Cook: 21 min
Total: 36 min
Serves: 6
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Bursting with color and warmth, this one-pot showstopper simmers chicken and shrimp with saffron rice, Canadian bacon, tomatoes, and a lively kick of red pepper. Green peas, pimentos, and black olives scatter across the top for a festive finish. It is a vibrant crowd-pleaser that carries hints of Spanish paella with a spirited twist.
Ingredients
Ingredients
- 1 - Frying Chicken - Disjointed
- 1/2 Cup Olive Oil
- 6 - Lg. Shrimp In Shells
- 4 Slices Canadian Bacon
- 1 1/4 Tsp Salt
- 1/8 Tsp Black Pepper
- 1/8 Tsp Red Pepper
- 1 - Green Pepper - Strip
- 1 - Med. Onion - Chopped
- 2 Cloves Garlic - Minced
- 2 - Tomato - Chopped
- 2 Cups Uncooked Rice
- 1/4 Tsp Saffron
- 2 Cups Chicken Broth
- 1/2 Cup Green Peas
- 1/2 Cup Pimentos - Strip
- 1 1/2 Cups Black Olive
Directions
Directions
- Brown chicken in oil in large deep skillet over medium heat.
- Add shrimp, bacon, salt, pepper and red pepper; blend well.
- Stir in green pepper, onion and garlic.
- Simmer, covered, for 3 minutes.
- Stir in tomatoes.
- Simmer, covered, for 3 minutes longer.
- Add rice gradually, stirring constantly; stir in saffron and broth.
- Simmer, covered, for 10 minutes longer; add peas.
- Simmer, covered, for 5 minutes longer.
- Place chicken mixture in large serving dish; garnish with pimentos and olives.
Nutrition
Per serving · 6 servingsCalories
550
Fat
30 g
Saturated fat
7 g
Carbohydrates
45 g
Sugar
3 g
Fiber
3 g
Protein
30 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 - Frying Chicken - Disjointed
- 1/2 Cup Olive Oil
- 6 - Lg. Shrimp In Shells
- 4 Slices Canadian Bacon
- 1 1/4 Tsp Salt
- 1/8 Tsp Black Pepper
- 1/8 Tsp Red Pepper
- 1 - Green Pepper - Strip
- 1 - Med. Onion - Chopped
- 2 Cloves Garlic - Minced
- 2 - Tomato - Chopped
- 2 Cups Uncooked Rice
- 1/4 Tsp Saffron
- 2 Cups Chicken Broth
- 1/2 Cup Green Peas
- 1/2 Cup Pimentos - Strip
- 1 1/2 Cups Black Olive
