Cooking Directions

• Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook until well browned on all sides.  Remove the chicken from the skillet.  Pour off any fat.
• Reduce the heat to medium.  Add the onion and garlic and cook until the onion is tender, stirring occasionally.  Add the tomatoes and cook for 2 minutes.  Stir in the rice, saffron, red pepper, broth and water and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 25 minutes or until the chicken is cooked through and the rice is tender.
• Stir the spinach in the skillet.  Let stand for 5 minutes.

Ingredients

• 1 tablespoon vegetable oil
• 3 pounds chicken parts
• 1 large onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 4 plum tomato, cut up
• 1 cup uncooked long grain white rice
• 3 strands saffron or 1/4 teaspoon ground turmeric
• 0.5 teaspoon crushed red pepper
• 1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth
• 0.5 cup water
• 1 cup coarsely chopped baby spinach leaves