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 Sazn GOYA with Azafrn, which adds color and flavor derived from our unique saffron spice blend. Make Arroz con Pollo tonighteveryone loves an easy rice and chicken dish. Serves 4 Prep time: 20 min. Total time: 45 min.

Ingredients
1 chicken (3 - 4 lbs.), cut into 8 pieces GOYA Adobo with Pepper, to taste 3 tbsp. GOYA Extra Virgin Olive Oil 1 medium yellow onion, finely chopped (about 1 cup) green bell pepper, finely chopped (about cup) 1 tsp. GOYA Minced Garlic or 3 cloves fresh garlic, finely chopped 1 cups CANILLA Extra Long Grain Rice 1 packet GOYA Powdered Chicken Bouillon 1 packet Sazn GOYA with Azafrn cup GOYA Pitted Alcaparrado, sliced 1 jar (4 oz.) GOYA Fancy Sliced Pimientos cup GOYA Frozen Peas, thawed

Directions

1. Using paper towels, pat chicken dry. Season chicken with adobo. Heat oil incaldero, or large heavy pot over medium heat. Cook chicken, in batches, until brown on all sides, 7-10 minutes; set aside. 2. Stir onions, peppers and garlic into pot; cook until soft, about 5 minutes. Add rice, bouillon and sazn to pot; cook, stirring constantly, until rice is completely coated in oil mixture, about 1 minute. 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. 4. To serve, using fork, fluff rice; garnish with pimiento strips and peas.