Chicken & Rice
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
- 1 chicken (3 ½ - 4 lbs.), cut into 8 pieces
- 1 tsp. of Adobo with GOYA pepper
- 3 tsps. of Único Olive Oil
- 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.
Products for the recipe
