This is one of the most popular dishes of the Caribbean kitchen and very easy to prepare. Try this delicious recipe accompanied by Goya Frozen Maduros, sweet Ripe Plantains. We are sure you will enjoy it.

1 chicken (3½ - 4 lbs.), cut in pieces

Goya Adobo with Pepper, to taste

3 tbsp. Goya Extra Virgin Olive Oil

1½ tsp. Goya Minced Garlic or 3 cloves fresh garlic, minced

1 cup onion, finely diced

¾ cup green pepper, finely diced

3 cups water

1 packet Sazón Goya with Azafrán

1 packet Goya Powdered Chicken Bouillon

¼ cup Goya Pitted Alcaparrado, sliced

1½ cups Canilla Extra Long Grain Rice

Garnish:

1 jar (4 oz.) Goya Fancy 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.	To serve, fluff rice and garnish with pimiento strips.

Serves 4
Origin: Colombia, Puerto Rico, Cuba, Dominican Republic