Arroz con Pollo - Chicken & Rice |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1 chicken (3-1/2 - 4lbs), cut into pieces |
goya® adobo with pepper, to taste |
3 tablespoons goya® extra virgin olive oil |
1 medium yellow onion, finely chopped (about 1 cup) |
3/4 green pepper, finely chopped (about 3/4 cup) |
1-1/2 teaspoons goya® minced garlic or 3 cloved fresh garlic, finely chopped |
1-1/2 cups canilla® extra long grain rice |
1 packet goya® powdered chicken bouillon |
1 packet saz³n goya® with azafr¡n |
1/4 cup goya® pitted alcaparrado, sliced |
1 jar (4 oz.) goya® fancy sliced pimentos |
1/2 cup goya® frozen peas, thawed |
Directions:
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. Yield: 4 servings.
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