Chicken with Rice and Maduros – Family Meal

A Caribbean classic, combining the protein of chicken with the energy of rice. This delicious recipe is tasty, nutritious and economical. Thanks to its colors, aromas and exquisite taste, it is a delight for the senses. The touch of sweet plantains (“maduros”) is a temptation for those who like to combine sweet and salty in a main course.

1 chicken (3½ - 4 lbs.) cut in pieces

GOYA® Adobo Light with Pepper, to taste

3 tbsp. GOYA® Extra Virgin Olive Oil

3 cloves fresh garlic, minced

1 cup onion, finely diced

¾ cup green pepper, finely diced

3 cups water

1 packet Sazón GOYA® con Azafrán

1 packet GOYA® Powdered Chicken Bouillon

¼ cup GOYA® Pitted Alcaparrado, sliced

1½ cups Canilla Rice Extra Long Grain

1-11 oz. Box of GOYA® Ripe Plantains (Plátanos Maduros)

Garnish:

1 jar (4 oz.) GOYA® Sliced Pimientos

1.	Season the chicken with Adobo. In a caldero or large heavy pot, heat oil on medium. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.
2.	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.
3.	Stir in the water, Sazón and Bouillon. Raise the heat, and bring to a boil.
4.	Add the Alcaparrado and chicken. Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.
5.	Follow the directions in the box to cook the Ripe Plantains Goya.
6.	To serve, fluff rice, garnish with Pimiento strips and serve with the Ripe Plantains Goya.