Goya's Arroz con Pollo
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
- 3 cups water
- ¼ cup Goya Pitted Alcaparrado, sliced
- 1 (4 ounce) jar Goya Fancy Sliced Pimientos
- ½ cup Goya Frozen Peas, thawed
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Instructions
- 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.
- 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.
- 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.
- Fluff rice using a fork and garnish with pimiento strips and peas to serve.
Source
Original recipe: View Original