Chicken & Rice

Name: Chicken & Rice
Cook time: 45 min
Cuisine: Recipes from other countries
Ingredients: 1 chicken (3 ½ - 4 lbs.), cut into 8 pieces; 1 tsp. of Adobo with GOYA pepper; 3 tsps. of Goya Extra Virgin Olive Oil; 1 medium yellow onion, finely chopped; 0.75 green bell pepper, finely chopped; 1.5 tsp. minced garlic; 1.5 cups long rice; 1 packet of Goya Chicken Powder Cubes; 1 packet of Sazón with Goya Saffron; 0.25 cup seeded Alcaparrado, sliced olives; 1 jar red bell bell pepper; 0.5 cup peas, thawed

Recipes from other countries

Meat and poultry

Dinner

Easy

45'

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.

Ingredients Preparation Share

Ingredients

1 chicken (3 ½ - 4 lbs.), cut into 8 pieces
1 tsp. of Adobo with GOYA pepper
3 tsps. of Goya Extra Virgin Olive Oil
1 medium yellow onion, finely chopped
0.75 green bell pepper, finely chopped
1.5 tsp. minced garlic
1.5 cups long rice
1 packet of Goya Chicken Powder Cubes
1 packet of Sazón with Goya Saffron
0.25 cup seeded Alcaparrado, sliced olives
1 jar red bell bell pepper
0.5 cup peas, thawed

Preparation

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.
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.
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.
To serve, using fork, fluff rice; garnish with pimiento strips and peas.