Arroz con Pollo
Ingredients
1
chicken (3½ - 4 lbs.), cut into 8 pieces
1
medium yellow onion, finely chopped (about 1 cup)
¾
green bell pepper, finely chopped (about ¾ cup)
1½ tsp.
¼ cup
GOYA® Pitted Alcaparrado, sliced
½ cup
GOYA® Peas, thawed
About
The Classic Caribbean & Spanish Meal
Arroz con Pollo is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazón GOYA® with Azafrán, which adds color and flavor derived from our unique saffron spice blend.
Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish.
Directions
Step 1
Using paper towels, pat chicken dry. Season chicken with adobo. Heat oil in caldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside.
Step 2
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and sazón to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
Step 3
Stir in 3 cups water; bring to a boil. Add alcaparrado and chicken (skin-side up) to pot. Cover pot, reduce heat to low and simmer until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
Step 4
To serve, using fork, fluff rice; garnish with pimiento strips and peas.