Arroz con Pollo

La Cocina Goya

Share this video using:

Subscribe

Go To Recipe Page
  • Ingredients
  • Directions

Ingredients

Hide Products

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)

tsp.

GOYA® Minced Garlic or 3 cloves fresh garlic, finely chopped

 

 

½ cup

GOYA® Peas, thawed

What's this?

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

Kitchen View

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.

What's this?

Recipe Tags

Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 60 Winter Spring Summer Fall Super Bowl Valentine's Day Easter / Lent Summer Grilling Thanksgiving Christmas
Return

Kitchen View

Print