Chicken & Rice (Arroz con Pollo)

By carvalhohm

Ingredients

• 1 chicken (3 1/2-4 lbs.), cut in pieces
• Goya Adobo with Pepper, to taste
• 3 tbsp. Virgin Olive Oil
• 3 cloves fresh garlic, minced
• 1 cup onion, finely diced
• 3/4 cup green pepper, finely diced
• 3 cups water
• 1 packet Goya Sazón with Azafrán
• 1 packet Goya Powdered Chicken Bouillon
• 1/4 cup Alcaparrado, sliced
• 1 1/2 cups Long Grain Rice
• 4 oz. Sliced Pimientos

Preparation

Step 1

Season the chicken with Adobo. In a caldero or large heavy pot, heat oil on medium. Cook the chicken, in batches if necessary, until brown on all sides. Set aside.

Stir in minced garlic, onion, and green pepper and cook until tender, about 5 minutes. Add the rice and cook for 1 minute, stirring constantly.

Stir in the water, Sazón and Bouillon. Raise the heat, and bring to a boil.

Add the Alcaparrado and chicken. Stir, cover, reduce heat to low, and simmer for 25 minutes or until rice is tender.

Serve and garnish with pimiento strips.

Serves 4