Arroz Con Pollo (Chicken and Rice)

Photo by Helen (#1) C.
Adapted from youtube.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from youtube.com

Ingredients

  • 1 1/2

    pounds boneless chicken thighs

  • 1 1/2

    cups water

  • 1

    red bell pepper, diced

  • 1

    yellow bell pepper, diced

  • 1

    onion, diced

  • 3

    garlic cloves, minced

  • 1/2

    cup Chinese parsley (cilantro), diced

  • 1

    tablespoons canola oil

  • 8

    ounces tomato sauce

  • 1/4

    teaspoon black pepper

  • 1

    packet Goya sazon seasoning

  • 1 1/2

    teaspoon chicken boullion granules

  • 1

    teaspoon garlic salt

  • 1 1/2

    cups rice, rinsed

  • 1/2

    cup pimiento-stuffed green olives

Directions

Cook chicken in water for about 25 minutes. Set aside (DO NOT drain liquid) In frying pan, heat oil and add peppers, onions, and parlsey. Saute vegetables until soft for a few minutes. Add tomato sauce, spices, rice and olives. Cover and cook on simmer for 35 minutes, stirring every 10 minutes to prevent rice from burning on bottom. Serve.

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