arroz con pollo (chicken and rice)

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• 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.
• 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.
• 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.
• to serve, using fork, fluff rice; garnish with pimiento strips and peas.