1 1/2 lb. meaty chicken pieces (breast halves, thighs and drumsticks)
1 c. chopped onion
1 clove garlic, minced
1 (14 1/2 oz.) can chicken broth
1 (7 1/2 oz.) can tomatoes, cut up
1/4 tsp. dried thyme, crushed
1/4 tsp. ground saffron
1/8 to 1/4 tsp. ground red pepper
1 c. long grain rice
1 medium green or sweet red pepper, cut in strips
1/2 lb. medium shrimp, peeled and deveined
1 c. frozen peas


Rinse chicken and pat dry; remove and discard skin. Spray a Dutch oven with spray coating; add onion and garlic. Cook over medium heat until onion is tender, but not brown. Add chicken pieces, chicken broth, tomatoes (undrained), thyme, saffron and ground red pepper. Bring to boiling, then reduce heat, cover and simmer for 15 minutes. Stir in rice and cover and simmer for another 15 minutes or until rice is nearly tender. Stir in green or red pepper strips, shrimp and peas. Cover and simmer 10 minutes or until rice and chicken are tender and shrimp turn pink. Makes 6 servings.

Per Serving: 313 Calories, 6 g. Fat, 108 mg. Cholesterol and 410 mg. Sodium.