Arroz Con Pollo (Chicken and Rice)

By carvalhohm

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

Preparation

Step 1

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.