Arroz con Pollo – Chicken & Rice

Arroz con Pollo - Chicken & Rice
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  1. 1 chicken (3½ - 4 lbs.), cut into 8 pieces
  2. Adobo with Pepper, to taste
  3. 3 tbsp. Extra Virgin Olive Oil
  4. 1 medium yellow onion, finely chopped (about 1 cup)
  5. ¾ green bell pepper, finely chopped (about ¾ cup)
  6. 1½ tsp. Minced Garlic or 3 cloves fresh garlic, finely chopped
  7. 1½ cups Extra Long Grain Rice
  8. 1 packet Powdered Chicken Bouillon
  9. 1 packet Sazón with Azafrán
  10. ¼ cup Pitted Alcaparrado, sliced
  11. 1 jar (4 oz.) Fancy Sliced Pimientos
  12. ½ cup Frozen Peas, thawed
  1. 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.
  2. 2. 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.
  3. 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.
  4. 4. To serve, using fork, fluff rice; garnish with pimiento strips and peas.
  1. Save Time and Add Flavor with GOYA® GOYA® Pitted Alcaparrado is the perfect blend of olives, pimientos and capers that adds a special briny flavor to this Arroz con Pollo recipe and many of our other favorites, like beef stew and ropa vieja. But what makes it even more special: This convenient jar saves us valuable time in the kitchen. We simply the spoon the veggies onto our cutting board, give them a quick chop, and we’re on our way – no pitting, or mixing required!