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This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you’ll taste an authentic, homemade meal that’s easier than ever to make!
chicken breast and/or thighs (if using boneless, skinless chicken, cut into 1” pieces)
medium yellow onion, finely chopped (about ½ cup)
medium green bell pepper, finely chopped (about ½ cup)
GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 box (7 oz.)
GOYA® Yellow Rice
1 jar (4 oz.)
GOYA® Fancy Sliced Pimientos, drained
GOYA® Peas, thawed
Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 minutes. Add garlic to pan; cook until fragrant, about 30 seconds more.
Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 minute. Lower heat to medium-low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.
Arrange pimientos, olives and peas over chicken and rice.
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