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

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

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.