Arroz con Pollo (Chicken and Rice)

The Classic Caribbean and Spanish Meal--Arroz con Pollo--is a popular staple in the Caribbean kitchen. Our chicken and rice is extra special with the addition of Sazon GOYA® with Azafran, 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.

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

Ingredients

• 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
• ¾ cup green bell pepper, finely chopped
• 1 ½ teaspoons Goya Minced Garlic
• 1 ½ cups Canilla Extra Long Grain Rice
• 1 packet Goya Powdered Chicken Bouillon
• 1 packet Sazon Goya with Azafran
• ¼ cup Goya Pitted Alcaparrado, sliced
• 1 (4 ounce) jar Goya Fancy Sliced Pimientos
• ½ cup Goya Frozen Peas, thawed

Recipe Instructions

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 Sazon 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.