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Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
4 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided
2 tbsp.
smoked sweet paprika, divided
6
large bone-in, skin-on chicken thighs
¾ cup
chopped yellow onion
½ cup
GOYA® Sofrito
2 tbsp.
GOYA® Minced Garlic
1 packet
GOYA® Chicken Flavored Bouillon
1 box (12 oz.)
GOYA® Valencia Rice
1 pkg.
(1.41 oz.) Sazón GOYA® with Saffron
1
GOYA® Bay Leaf
1 cup
white wine
1 can (14.5 oz.)
GOYA® Diced Tomatoes
1 jar (6.5 oz.)
GOYA® Fancy Pimento, drained and quartered
8 oz.
deveined, peeled, tails-on jumbo shrimp (16–20 count)
4 oz.
green beans, cut into thirds
½ cup
frozen GOYA® Peas
2 tbsp.
finely chopped fresh parsley
1
lemon, cut into wedges, for garnish
Directions
Step 1
In large bowl, stir together oil, 2 tbsp. Adobo seasoning and 1 tbsp. paprika. Add chicken and toss to coat.
Step 2
Heat large paella pan over medium-high heat. Cook chicken, turning once, for 6 to 10 minutes or until golden. Using slotted spoon, transfer to plate. Reserve 1 tbsp. of fat in pan; discard remainder.
Step 3
Add onion to pan and cook, stirring occasionally, for 2 to 3 minutes or until starting to soften. Stir in sofrito and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until fragrant. Add bouillon, rice, Sazón with saffron, remaining Adobo seasoning, remaining paprika and bay leaf. Cook, stirring occasionally, for 2 to 3 minutes or until rice is coated.
Step 4
Stir in wine and bring to a boil; cook for 1 minute. Add 3 cups water and tomatoes with the juice; bring back to a boil. Spread rice mixture in even layer. Arrange chicken and pimento over top. Reduce heat to medium. Cook, undisturbed, for 15 to 20 minutes.
Step 5
Nestle shrimp, green beans and peas among rice. Cover and cook, undisturbed, for 5 to 8 minutes or until most of the liquid has been absorbed and shrimp are no longer translucent.
Step 6
Remove from heat. Discard bay leaf and let stand for 5 minutes. Sprinkle with parsley and garnish with lemon wedges.
Note: Omit green beans or substitute with asparagus if preferred.
New from Goya
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