Arroz con Pollo
Ingredients
1
chicken (3½ - 4 lbs.), cut into 8 pieces
GOYA® Adobo with Pepper, to taste
3 tbsp.
GOYA® Extra Virgin Olive Oil
1
medium yellow onion, finely chopped (about 1 cup)
¾
green bell pepper, finely chopped (about ¾ cup)
1½ tsp.
1 packet
¼ cup
GOYA® Pitted Alcaparrado, sliced
1 jar
GOYA® Fancy Sliced Pimientos
½ cup
GOYA® Peas, thawed
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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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It Works