Easy Arroz con Pollo

2 Reviews

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A Quick & Simple Spanish Classic

This 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!

Total Time

40m

Prep Time:5m

Yields:4 Servings

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Ingredients

1 lb.

<p>chicken breast and/or thighs (if using boneless, skinless chicken, cut into 1” pieces)</p>

½

<p><span> medium yellow onion, finely chopped (about ½ cup)</span></p>

½

<p><span> medium green bell pepper, finely chopped (about ½ cup)</span></p>

2 tsp.

GOYA® Minced Garlic, or 2 cloves garlic, finely chopped

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>Arrange pimientos, olives and peas over chicken and rice.</p>
No time?
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4.5
2 Reviews
6 years ago

Bev

A fast and easy meal to fix for supper. Love the rice and ease of cooking and serving in one dish.

8 years ago

colleen

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