Chicken and Rice - Arroz Con Pollo |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I tried it out and it was really good. I just made some modifications. The original recipe called for 4 lbs of chicken. I use much less chicken and more rice. Ingredients:
2 lbs boneless skinlesss chicken thighs |
adobo with pepper, to taste |
3 tablespoons extra virgin olive oil |
6 fresh garlic cloves, minced |
2 cups onions, finely diced |
1 1/2 cups green peppers, finely diced |
6 cups water |
2 (5 g) packets sazon con azafran seasoning (comes in envelopes in a box, gives color and a distinct flavor to latin dishes) |
2 chicken bouillon cubes |
1/2 cup goya pitted alcaparrado, sliced |
3 cups long-grain rice |
1 (4 ounce) jar goya fancy sliced pimientos |
Directions:
1. Season the chicken with Adobo.
2. In a caldero or large heavy pot, heat oil on medium.
3. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
4. Stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes. Add the rice and cook for 1 minute, stirring constantly.
5. Stir in the water, Sazón and Bouillon.
6. Raise the heat, and bring to a boil.
7. Add the Alcaparrado and chicken.
8. Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
9. To serve, fluff rice and garnish with pimiento strips.
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