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- 6 chicken legs with thighs, separated into drumsticks and thighs, skin removed if desired
- 4 cups water
- 2 packages Knorr® Fiesta Sides™ - Spanish Rice
- 2 cups frozen peas and carrots
- 1/2 cup green olives with pimento, chopped
Pat chicken dry and season with salt and pepper. Heat a large deep nonstick skillet over medium heat and cook chicken, turning occasionally, 20 minutes or until browned and almost cooked through.
Remove chicken and set aside. Add water to same skillet and bring to a boil over high heat. Stir in Knorr® Fiesta Sides™ - Spanish Rice. Return chicken to skillet; cover and cook 2 minutes. Reduce heat to a simmer, scatter peas and carrots over rice and cook 5 minutes or until rice is tender and chicken is thoroughly cooked.
Sprinkle with olives; cover and let stand 2 minutes.