Arroz con Pollo - Chicken & Rice
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- 1 chicken (3½ - 4 lbs.), cut into 8 pieces
- Adobo with Pepper, to taste
- 3 tbsp. Extra Virgin Olive Oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- ¾ green bell pepper, finely chopped (about ¾ cup)
- 1½ tsp. Minced Garlic or 3 cloves fresh garlic, finely chopped
- 1½ cups Extra Long Grain Rice
- 1 packet Powdered Chicken Bouillon
- 1 packet Sazón with Azafrán
- ¼ cup Pitted Alcaparrado, sliced
- 1 jar (4 oz.) Fancy Sliced Pimientos
- ½ cup Frozen Peas, thawed
- 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. 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. 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. To serve, using fork, fluff rice; garnish with pimiento strips and peas.
- 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!