Arroz con Pollo - Chicken & Rice
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The Classic Caribbean & Spanish Meal
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.
Make Arroz con Pollo tonight—everyone loves an easy rice and chicken dish.
Ingredients
1
chicken (3½ - 4 lbs.), cut into 8 pieces
1
medium yellow onion, finely chopped (about 1 cup)
¾
green bell pepper, finely chopped (about ¾ cup)
1½ tsp.
¼ cup
GOYA® Pitted Alcaparrado, sliced
½ cup
GOYA® Peas, thawed
Directions
Step 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.
Step 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.
Step 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.
Step 4
To serve, using fork, fluff rice; garnish with pimiento strips and peas.
Save Time and Add Flavor with GOYA®
GOYA® Pitted Alcaparrado is the perfect blend of olives, pimientos and capers that adds a special briny flavor to this Arroz con Pollo recipe and many of our other favorites, like beef stew and ropa vieja. But what makes it even more special: This convenient jar saves us valuable time in the kitchen. We simply the spoon the veggies onto our cutting board, give them a quick chop, and we’re on our way – no pitting, or mixing required!
New from Goya
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Christina Jaro
Followed to a T. Not sure what I did wrong but the rice was extremely mushy. Flavor was in point though
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