Arroz con Pollo (Chicken and Rice)

Arroz con Pollo (Chicken and Rice)

This arroz con pollo is a classic Caribbean and Spanish recipe made extra special with Sazón Goya with Azafran, which adds color and flavor.

Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins

Recipe Instructions

Step 1
Pat chicken dry with paper towels. Season chicken with adobo. Heat oil in a caldero, or large heavy pot, over medium heat. Cook chicken in batches until brown on all sides, 7 to 10 minutes; set aside.
Step 2
Stir onion, peppers, and garlic into the 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 the 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
Fluff rice using a fork and garnish with pimiento strips and peas to serve.
Arroz con Pollo (Chicken and Rice)
Arroz con Pollo (Chicken and Rice)
Arroz con Pollo (Chicken and Rice)
Arroz con Pollo (Chicken and Rice)

Ingredients

  • 3 cups water
  • 1 (3 1/2) pound chicken, cut into 8 pieces
  • Goya Adobo with Pepper, to taste
  • 3 tablespoons Goya Extra Virgin Olive Oil
  • 1 cup yellow onion, finely chopped
  • 1 packet Goya Powdered Chicken Bouillon
  • 1 packet Sazon Goya with Azafran
  • 1 (4 ounce) jar Goya Fancy Sliced Pimientos
  • 0.75 cup green bell pepper, finely chopped
  • 1.5 teaspoons Goya Minced Garlic
  • 1.5 cups Canilla Extra Long Grain Rice
  • 0.25 cup Goya Pitted Alcaparrado, sliced
  • 0.5 cup Goya Frozen Peas, thawed

Categories

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