Imperial Arroz Con Pollo

Let's Get Cooking

• 1 In 6-quart saucepot, cover chicken with cold water. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes or until chicken is thoroughly cooked; drain. Let cool 10 minutes, then shred chicken, discarding bones and skin; reserve chicken.
• 2 In same saucepot, combine Knorr® Chicken flavor Bouillon Cubes, 6 cups water and paprika. Bring to a boil over medium-high heat. Stir in rice. Reduce heat to low and simmer covered 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in Mayonnaise and 1/2 cup cheese; set aside.
• 3 Meanwhile, in 12-inch nonstick skillet, cook bacon over medium heat, stirring occasionally, about 3 minutes; drain. Add onion, green pepper, garlic and oregano. Cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomato sauce and reserved chicken and cook, stirring occasionally, 3 minutes or until slightly thickened. Stir in pimientos and green peas. In serving bowl, combine rice mixture with chicken mixture. Garnish with remaining 1/4 cup cheese.