Easy Arroz con Pollo
A Quick & Simple Spanish ClassicThis simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work. One bite and you’ll taste an authentic, homemade meal that’s easier than ever to make!
Prep time: 5 min.
Total time: 40 min.
1 lb. chicken breast and/or thighs (if using boneless, skinless chicken,
cut into 1” pieces)
½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 tbsp. GOYA® Extra Virgin Olive Oil
½ medium yellow onion, finely chopped (about ½ cup)
½ medium green bell pepper, finely chopped (about ½ cup)
2 tsp. GOYA® Minced Garlic, or 2 cloves garlic, finely chopped
1 box (8 oz.) GOYA® Yellow Rice
1 jar (4 oz.) GOYA® Fancy Sliced Pimientos, drained
8 GOYA® Manzanilla Olives Stuffed with Minced Pimientos, thinly sliced
¼ cup GOYA® Frozen Peas, thawed
|1.||Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 minutes. Add garlic to pan; cook until fragrant, about 30 seconds more.|
|2.||Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 minute. Lower heat to medium-low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 minutes.|
|3.||Arrange pimientos, olives and peas over chicken and rice.|