Arroz Con Pollo (Chicken And Rice) Recipe

Name: Arroz Con Pollo (Chicken And Rice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2) pound chicken, cut into 8 pieces; Goya Adobo with Pepper, to taste; 3 tablespoons Goya Extra Virgin Olive Oil; 1 cup yellow onion, finely chopped; 3/4 cup green bell pepper, finely chopped; 1 1/2 teaspoons Goya Minced Garlic; 1 1/2 cups Canilla Extra Long Grain Rice; 1 packet Goya Powdered Chicken Bouillon; 1 packet Sazon Goya with Azafran; 1/4 cup Goya Pitted Alcaparrado, sliced; 1 (4 ounce) jar Goya Fancy Sliced Pimientos; 1/2 cup Goya Frozen Peas, thawed

Servings: persons

1 (3 1/2) pound chicken, cut into 8 pieces
Goya Adobo with Pepper, to taste
3 tablespoons Goya Extra Virgin Olive Oil
1 cup yellow onion, finely chopped
3/4 cup green bell pepper, finely chopped
1 1/2 teaspoons Goya Minced Garlic
1 1/2 cups Canilla Extra Long Grain Rice
1 packet Goya Powdered Chicken Bouillon
1 packet Sazon Goya with Azafran
1/4 cup Goya Pitted Alcaparrado, sliced
1 (4 ounce) jar Goya Fancy Sliced Pimientos
1/2 cup Goya Frozen Peas, thawed

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.
2
Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and Sazon to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute.
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.
4
To serve, using fork, fluff rice; garnish with pimiento strips and peas.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (3 1/2) pound chicken, cut into 8 pieces, Goya Adobo with Pepper, to taste, 3 tablespoons Goya Extra Virgin Olive Oil, 1 cup yellow onion, finely chopped, and more.

Yes, Arroz Con Pollo (Chicken And Rice) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arroz Con Pollo (Chicken And Rice)

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