GOYA® Easy Arroz con Pollo
Ingredients
- 1 pound chicken breasts and/or thighs*
- ½ teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 tablespoon GOYA® Extra Virgin Olive Oil
- ½ medium yellow onion, finely chopped
- ½ medium green bell pepper, finely chopped
- 2 teaspoons GOYA® Minced Garlic
- 1 (8 ounce) box GOYA® Yellow Rice
- 1 (4 ounce) jar GOYA® Fancy Sliced Pimientos, drained
- 8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
- ¼ cup GOYA® Frozen Peas, thawed
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Instructions
- Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
- Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
- Arrange pimientos, olives and peas over Chicken and Rice.
Source
Original recipe: View Original