Arroz con Pollo – Chicken & Rice
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.
Total Time
45m
Prep Time:20m
Yields:4 Servings
Ingredients
1
chicken (3½ - 4 lbs.), cut into 8 pieces
3 tbsp.
1
medium yellow onion, finely chopped (about 1 cup)
¾
green bell pepper, finely chopped (about ¾ cup)
1½ tsp.
1 packet
¼ cup
1 jar
½ cup
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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!
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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!
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Arroz con Pollo – Chicken & Rice
Prep Time 20m
Total time 45m
Yields: 4 Servings
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
3 tbsp.
1
medium yellow onion, finely chopped (about 1 cup)
¾
green bell pepper, finely chopped (about ¾ cup)
1½ tsp.
1 packet
¼ cup
1 jar
½ cup
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.
